Brioche French Toast

Method

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1. Whisk the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg and salt in a wide shallow dish until completely smooth with no streaks of white.

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2. Lay the bread slices in the custard and soak for 45 seconds a side for day-old brioche, or 20 seconds for fresh. The slice should feel heavy but not collapse.

   Mark done Start 45 sec timer

3. Lift each slice out and let the excess drip back for a couple of seconds.

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4. Melt a knob of the butter in a heavy pan over medium-low heat.

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5. Cook two slices at a time for 3 to 4 minutes per side, until deep golden and puffed, with a firm centre when pressed.

   Mark done Start 3 min timer

6. Wipe the pan between batches so the milk solids do not burn, and add fresh butter each time.

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7. Keep cooked slices warm on a rack in a low oven rather than stacking them.

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8. Serve dusted with icing sugar, with warm maple syrup and strawberries.

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Chef’s Tips

• Stale bread is genuinely better. If yours is fresh, dry the slices in a 150°C oven for 10 minutes first.
• Whisk the custard until absolutely smooth — any unbroken white will set into a rubbery streak.
• Medium-low heat. High heat gives you a burnt outside and a raw, wet middle every time.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Strong coffee or a mimosa
• Serve with crisp bacon and fresh berries
• Follow with nothing — this is enough

Storage & Reheating

Refrigerate 2 days. Reheat at 180°C / 355°F for 8 minutes on a rack. Cooked slices also freeze for 1 month.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.