Lots of recipes but I believe one of the most important steps is the cooking. First, what ever recipe you decide to go with, make sure you use a thicker style bread, and let it soak up some of the mix.
Next, find the right temp for your cooking surface, not too hot and of course not too cold. Use a neutral oil like grapeseed and sear, I mean Sear both sides of the bread. Get that nice golden brown on there. Then, with the insides of the bread still "raw" and mushy, pop them into your oven and bake at 375 convection until the middles begin to souffle up nicely. This means the custard/royale has set lightly.
Pull slice and enjoy. Outsides golden crispy with the center soft and delicate.
Rough recipe I like to use:
5 whole eggs beaten
Mix in a pinch of salt and one twist of a pepper mill
Mix in 2tsp ground cinnamon, 1/4 cup sugar (more to taste if desired), zest of one orange, 1tbsp+1tsp of pure vanilla extract
(This is optional but during fall and winter I also add a couple tbsp of Apple cider reduction)
After mixing all this well and even, whisk in 4 cups milk. Mix hard then taste. Adjust with more milk or more sugar our whatever you like. Soak your bread and go to town. And whatever you do, don't use anything less than pure maple syrup.
No milk?
I just do a basic custard. Eggs plus some half n half. Cinnamon, pinch of salt, vanilla and some almond extract. I like a hearty bread like a soft fresh loaf.
Thanks all. Anyone bake it or just griddle them? I am thinking of letting the brioche soak overnight and throw I the oven to bake while the family opens gifts. With a 3 year old, we better get right to unwrapping
My best friend and his mom both have bed and breakfasts. Their most requested breakfast is their baked french toast ( written up in Bon Appetite tears ago ). They set it up the night before and bake it in am just like you're thinking.
Third line from the bottom- 4 cups of that good stuff to be exact which I'm not sure why I didn't just say 1 quart...
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