Unbelievable French Toast (Edit recipe)

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.

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	176
Fat:	12 g
Carbohydrates:	15 g
Protein:	8 g
Cholesterol:	100 g
Sodium:	52 mg
Fiber:	0 g
Sugars:	5 g
Calculated per serving.

by Christina

View original recipe

Serves: 5

Ingredients

1 whole Brioche Bread, thick loaf, sliced
5 whole Eggs, large, room temperature
2 whole Egg Yolk, large
2 cups Milk
1 tsp Ground Cinnamon
1.5 tsp Pure Vanilla Extract
2-3 Tbsp Unsalted Butter, for greasing the pan, can sub ghee

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.
Melt 1 Tablespoon of butter in a skillet over medium heat. Soak the bread slices in the mixture for about 10-15 seconds on each side. Depending on the size of the pan will depending on how many slices can fit– for a 10-inch to 12-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.

Notes

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.