After a long day of drinking mint juleps and watching the races, I decided there wasn’t a better breakfast to enjoy on a rainy Sunday than French toast (and of course some bacon)
I didn’t change the standard recipe for French toast but what puts this one above the rest are the thick buttery slices of brioche bread. I picked this loaf up from Amy’s Bread in the West Village but next time may attempt to bake my own.
My instructions and measurements below are not 100% accurate (that morning was still a bit blurry) so I encourage you to add cinnamon & sugar based on your preferences.
4 thick slices Brioche bread (I cut these about an inch thick)
2 1/2 cups whole milk
3 large eggs
2 tablespoons ground cinnamon
1 1/2 tablespoons sugar
1/2 tablespoon brown sugar (light or dark brown)
pinch Kosher salt
2 tablespoons butter
1/2 cup raspberries
1/2 cup blackberries
Maple syrup (optional)
Vanilla Greek yogurt (optional)
In a deep baking dish whisk together eggs & milk until combined. Whisk in 1/2 teaspoon cinnamon and all of the sugars plus salt.
Heat griddle (or large skillet) over medium-low heat and melt 1/2 tablespoon of butter. Take one slice of bread and dip in milk mixture until covered. Remove and let drain for a minute (on a plate) before placing on the griddle.
Add more cinnamon to the milk mixture and whisk. Repeat with remaining bread slices, adding cinnamon after each piece and adding butter to the griddle for each slice.
Cook French toast approximately 4-5 minutes each side or until golden brown and crispy.
Serve with fresh berries on top & maple syrup if desired. I enjoyed mine with a dollop of vanilla Greek yogurt on top but was too hungry to wait for a photo!