Ingredients
For four servings
- 8 slices day-old brioche, cut 3/4 inch thick
- 4 large eggs
- 1 cup whole milk
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 2 tbsp unsalted butter, divided, for the skillet
- 1/4 cup pure maple syrup, for serving
- 1 cup mixed berries, for serving
- 1 tbsp confectioners’ sugar, for serving
Equipment
- serrated bread knife
- Cutting board
- wide shallow dish
- Whisk
- Measuring cups and spoons
- Large nonstick skillet
- thin spatula
- wire rack set over a rimmed baking sheet
- four serving plates
Instructions
Dip, griddle, and serve
- Cut the day-old brioche into eight 3/4-inch-thick slices.
- Whisk the eggs, milk, granulated sugar, vanilla, cinnamon, and salt in a wide shallow dish until no streaks of egg remain.
- Heat a large nonstick skillet over medium heat. Melt 1/2 tablespoon of butter in the skillet. Dip two bread slices into the custard for 20 to 30 seconds per side, allowing excess to drip off.
- Cook the soaked slices for 3 to 4 minutes per side until evenly golden and the centers are set. Move them to a wire rack over a baking sheet. Repeat with the remaining bread and butter, adjusting the heat if the butter darkens too quickly.
- Divide the French toast among four plates, two slices each. Top with mixed berries, dust with confectioners’ sugar, and serve with the maple syrup.
Video
Notes
Video companion: Binging with Babish demonstrates thick bread soaked in a vanilla-cinnamon egg custard, then fried in butter and served with maple syrup. His custard proportions and optional nutmeg differ from this measured four-serving card. Follow the card’s measured ingredients and timing.
Cost: About US$10 for four servings, based on prorated sample U.S. grocery prices for one brioche loaf, four eggs, one cup milk, the measured sugar, vanilla, cinnamon, butter, 1/4 cup maple syrup, and one cup berries. Tax, delivery, and unused package contents are excluded; prices vary.
Storage: Refrigerate leftovers promptly and reheat until hot before serving.
