Perfect French Toast At Home
About this recipe
French toast can often be a soggy disappointment, but this recipe transforms it into something special, reminiscent of crème brûlée. With a crispy exterior and a custardy center, it's a delightful breakfast treat that feels like dessert.
The secret to achieving the perfect French toast lies in the choice of bread and the preparation technique. Using brioche and drying it out properly ensures that the toast holds its shape while soaking up a flavorful custard.
Ingredient notes
- Use 1.25-inch slices of brioche for even cooking and texture.
- The recipe calls for 6 large egg yolks to create a rich custard without the texture of scrambled eggs.
Tips from Nick's Kitchen’s video
- Drying the brioche in the oven at 285°F for 10 minutes per side prevents it from becoming too soggy when soaked in the custard.
- Infusing the milk with spices like star anise, cardamom, and cinnamon enhances the flavor significantly, making the French toast more aromatic and delicious.
- Tempering the egg yolks with the hot infused milk is crucial to avoid scrambling the eggs and to achieve a silky custard.
Good to know
- How many servings does this recipe make?
- This recipe yields 4 servings.
- What temperature should I dry the bread at?
- The bread should be dried in the oven at 285°F for about 10 minutes per side.
- Why do I need to separate the egg yolks?
- Separating the egg yolks prevents the custard from having the consistency and taste of scrambled eggs, resulting in a luxurious and creamy filling.
- What type of bread is best for this recipe?
- Brioche is preferred for its texture and flavor, but other types like Hala or milk bread can also be used.
No life story here — the video and the recipe are the whole point. All credit to Nick's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Trim the ends off the brioche loaf and measure out 1.25-inch slices.
- 2
Place the slices on a baking sheet and dry them out in the oven at 285°F for about 10 minutes per side.
- 3
In a small pot, add milk and heat on low. Add star anise, cardamom pods, cinnamon stick, cloves, vanilla bean paste, orange zest, and a pinch of salt to the milk.
- 4
Increase the heat to medium-low and whisk to let the aromatics bloom until the milk gently bubbles or reaches 190°F. Cover and set aside to infuse.
- 5
Flip the bread slices after 10 minutes and dry the other side for another 10 minutes.
- 6
Separate 6 egg yolks into a bowl and whisk in sugar until light and fluffy, about 3 minutes.
- 7
Remove the infused milk from heat and strain out the solids.
- 8
Slowly pour the infused milk into the egg yolk mixture while whisking to temper the eggs.
Heads up — we had to guess a little:
- The quantity for the brioche loaf is inferred based on standard sizes used for French toast.
Credit where it’s due: this recipe was transcribed from Nick's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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