Brioche French Toast

Thick brioche soaked in custard and griddled gold with maple and butter.

Minutes

Serves

4.6

Rating

MEDIUM

Level

Method

Season the brioche french toast well and bring it to room temperature while you prep the aromatics.
Build the base: cook the onion, garlic, and spices until fragrant and softened.
Add the brioche french toast and cook through, letting it take on color and absorb the seasoning.
Rest briefly, adjust salt and acid, and finish with fresh herbs before serving.

In the kitchen

More French

Laminated dough folded around cold butter and baked into shattering, flaky layers.

A vanilla custard under a torched, glass-thin shell of caramelized sugar.

Chicken braised slow in red wine with mushrooms, bacon, and pearl onions.

A crackly, well-blistered loaf with a chewy, open crumb and a deep crust.