Why you are cooking this tonight
French toast (French name: pain perdu, lost bread) is the dessert-breakfast that was invented to use up bread going stale. With brioche it becomes something else entirely: a custardy, caramelised, vanilla-heavy slab that tastes more like bread pudding than breakfast. The right kind of extravagance for a Sunday that deserves it.
Use proper brioche from a real bakery, cut thick (at least 2cm). Day-old is best – fresh bread turns to mush. Do not skimp on the soaking time: the bread needs to drink the custard all the way through.
Notes on method
Medium heat, generous butter in the pan. Brown the sugar-dusted side first for the best caramelisation. If you are making this for a crowd, keep the cooked pieces warm in a 120C oven on a tray while you finish the rest.
What to pour with it
Cold brew coffee or a cappuccino. For a long weekend brunch, a Tasmanian sparkling or an Espresso Martini.
The recipe
Ingredients
Method
- Beat softened butter with caster sugar and cinnamon until combined. Set aside.
- Whisk eggs, milk, cream, sugar, vanilla, cinnamon and salt in a shallow dish.
- Dip brioche slices in custard, 30 seconds each side, pressing gently so the bread absorbs. Dust one side with caster sugar.
- Heat a large frypan over medium heat. Melt a generous knob of butter.
- Cook brioche, sugared side down first, 2-3 minutes until caramelised and golden. Flip, cook another 2 minutes. Work in batches, keeping cooked pieces warm.
- Serve two slices per person topped with a pat of cinnamon butter, a generous pour of maple syrup, fresh berries, and a snow of icing sugar.