Description
Custard French Toast features thick brioche slices soaked in a rich, creamy custard made with egg yolks, vanilla, half and half, heavy cream, and cinnamon sugar, then cooked in a skillet with caramelized cinnamon sugar for an indulgent breakfast treat.
Ingredients
Scale
Custard Mixture
- 4 large Egg Yolks
- 1 tablespoon Vanilla Extract
- 2 cups Half and Half
- 1 cup Heavy Cream
- 2 tablespoons Cinnamon Sugar (plus more for dusting and serving)
Other Ingredients
- 1 loaf thick cut Brioche Bread, 9-10 slices
- Vegetable Oil, for cooking
- Unsalted Butter, for cooking and serving
- Maple Syrup, for serving
Cinnamon Sugar Mixture (optional to adjust)
- 1 cup Sugar
- 1 tablespoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (optional)
- 1/2 teaspoon Kosher Salt (optional)
Instructions
- Prepare Cinnamon Sugar: Combine 1 cup sugar with 1 tablespoon cinnamon in a bowl. For added depth, mix in 1/4 teaspoon nutmeg and 1/2 teaspoon kosher salt. Transfer this mixture into a sugar shaker or empty spice jar for easy use during cooking.
- Make Custard Mixture: In a large bowl or shallow dish, whisk together egg yolks, vanilla extract, half and half, heavy cream, and 2 tablespoons of cinnamon sugar until frothy and fully combined, forming a smooth custard.
- Heat Skillet: Place a 10-12 inch skillet over medium-low heat and add 1 teaspoon vegetable oil along with 1/2 tablespoon unsalted butter. Allow butter to melt and the pan to warm evenly.
- Soak Brioche Slices: Dip each slice of brioche bread into the custard mixture for 20-30 seconds, flipping 3-4 times to ensure full saturation without becoming too soggy.
- Cook French Toast: Place two soaked slices gently into the skillet. Dust the top side of each slice with cinnamon sugar. Cook until the bottom is golden brown, then flip slices sugar-side down. Dust the cooked side with more cinnamon sugar. Once this side is golden and caramelized, flip the slices again and cook briefly to caramelize the initial side further. If needed, increase heat slightly to medium after the first flip to achieve caramelization.
- Repeat Cooking: Remove cooked slices and continue the dipping, dusting, and cooking process until all brioche slices are prepared.
- Serve: Finish with an additional dusting of cinnamon sugar, a pat of butter on top, and drizzle with pure maple syrup for serving.
Notes
- This custard French toast recipe yields an indulgently rich and caramelized result thanks to the cinnamon sugar crust.
- Using thick-cut brioche bread ensures the slices hold the custard well without falling apart.
- Adjust the heat as needed to caramelize the cinnamon sugar without burning.
- Add nutmeg and salt to the cinnamon sugar mixture for balanced flavor depth.
- Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 401
- Sugar: 27 grams
- Sodium: 174 milligrams
- Fat: 24 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 1 gram
- Carbohydrates: 41 grams
- Fiber: 1 gram
- Protein: 6 grams
- Cholesterol: 168 milligrams
