vanilla custard french toast

I’m ruined. I will never ever want any other French toast except this one. I might even break tradition and request that my family make it on Christmas morning instead of our usual egg casserole. Blasphemous of me, I know. But, try this for yourself and I DARE you not to want it during the upcoming holidays. Or on a Wednesday morning in the middle of January because you just can’t eat one more bowl of dry kale.

In some ways, this French toast is easier than the traditional stove top version because you don’t have to slave away over a hot burner flipping dozens of slices of eggy bread. Just pour the batter over the brioche slices and let it sit for a few minutes, bake it, then violà! All your French toast is ready at the same time and you didn’t even need a warming drawer to serve everyone equally hot and ready French toast.IMG_9753_lznThough I recommend serving your French toast with raspberries, syrup, and/or powdered sugar, I am not above politely eating scarfing down a slice of this custardy-goodness straight out of the oven. Which means I score one extra slice and no one is the wiser. If you make this for your family then it’s your prerogative to do the same! Merry Christmas!

IMG_9751_lzn


VANILLA CUSTARD FRENCH TOAST
adapted generously* from Smitten Kitchen’s crème brûlée french toasts

makes 8 slices of French toast

bread:
1 loaf fresh, good quality brioche (one 9 inch loaf)

custard:
1.5 cups heavy cream
1 cup whole milk
4 eggs
2 egg yolks
1/4 cup granulated sugar
2 tablespoons maple syrup
1/4 heaping teaspoon sea salt
seeds of 2 vanilla beans or 1 tablespoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 tablespoon grand marnier, optional

toppings (optional):
raspberries
syrup
powdered sugar

Directions:
Preheat your oven to 325 degrees F.

Cut the ends off your brioche loaf (as thinly as you can) then cut into 8 equal, thick slices.

Whisk together all custard ingredients. Lay out the slices of brioche onto two rimmed baking sheets. Pour custard evenly over the bread. Soak for 30 min, flipping half way (You may also soak the bread overnight if you prefer).

Bake for 35 min, flipping halfway. Eat immediately and serve with desired toppings! If you have leftovers (this has never happened to me), it toasts up nicely the next day.

*what does adapted generously mean? Well, since you asked, it means I have changed nearly all the ingredient proportions, added some of my own, but wanted to cite from where I got my initial inspiration, because it’s just good form.

6 thoughts on “vanilla custard french toast

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