French toast (French name: pain perdu, lost bread) is the dessert-breakfast that was invented to use up bread going stale.
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.
Mr Black Cold Brew Coffee Liqueur
Espresso Martini alongside. Coffee and caramel are made for each other.
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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.
Nutrition
Two things that go wrong
Your bread was too fresh.
Fresh brioche turns to mush in the custard. Day-old brioche has set up enough to drink the custard without falling apart. If yours is fresh, slice it and leave it on a rack overnight, or toast lightly in a low oven for 10 minutes to dry it out.
You didn’t soak the bread long enough.
Quick-dipped bread cooks dry in the centre. Brioche needs 30 seconds per side in the custard so it absorbs all the way through. Press gently, it should feel saturated but still hold its shape.
Variations worth knowing
Berry compote
Replace cinnamon butter with a quick berry compote, thawed frozen berries, sugar, lemon juice, simmered for 5 minutes.
Banana caramel
Slice ripe bananas, toss with brown sugar, caramelise in a pan with butter. Spoon over the toast and add a scoop of vanilla ice cream.
Tiramisu French toast
Add a tablespoon of espresso to the custard, dust the cooked toast with cocoa powder, top with sweetened mascarpone.
Leftovers and make ahead
Cooked French toast doesn’t keep well. The custard absorbs more overnight and the bread turns gluey. Eat what you make. The cinnamon butter, on the other hand, keeps two weeks in the fridge, use it on toast, pancakes, or scones.
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