There's no more perfect word than "unbelievable" to describe this french toast – you have to try it! Perfect recipe to make on a lazy Sunday.
1thick-sliced brioche bread loaf
5large eggs, room temperature
2large egg yolk
1 and 1/2teaspoonpure vanilla extract
2-3Tablespoonsunsalted butter (or ghee), for greasing the pan
Remove the bread slices from the packaging. I set the bread on a large plate. Set aside.
In large bowl, whisk the eggs, egg yolks, milk, cinnamon, and vanilla together until combined. The mixture will be thick and creamy. Pour in a shallow dish, like a pie dish or baking pan, whatever you have on hand.
Soak the bread slices in the mixture for about 30 seconds on each side. Meanwhile, over medium-low heat, melt 1 Tablespoon of butter in a skillet. Depending on the size of the pan will depending on how many slices can fit— for a 10-inch skillet I can fit 3-4 slices. Cook until golden brown on each side, about 3-4 minutes per side. Melt more butter in the skillet for each batch.
Serve with butter, maple syrup, and/or fruit.
Make ahead tip: Make the recipe through step 1, cover the mixture tightly and refrigerate overnight. The next morning, whisk the mixture before continuing with step 2.
Bread: For best results, let the loaf of bread go stale for 1-2 days before making. I typically buy the loaf on Wednesday/Thursday for a weekend breakfast. If you're unable to allow the bread to go stale, bake the bread slices at 400°F for a few minutes until slightly toasted. Allow the slices to cool completely before making the recipe.
Milk: Any milk fat % can be used for this recipe, even unsweetened almond milk! I typically use almond milk (Elmhurst or Chobani are my favorite since it's a bit thicker) when making it and no one can tell the difference.
To keep warm: If doubling the recipe, preheat the oven to 200°F, or the lowest temperature of your oven. Place the cooked french toast on an oven-safe pan (baking sheet, pan, etc.) and sit in the oven until all batches are cooked.