Time
35 min
Serving
4 persons
Calories
732
Probably the best brioche French toast ever. Finishing it in the oven ensures that even the thick slices are not runny or underdone. Browned butter also adds a nutty, caramel twist to the usual maple goodness.
Ingredients
- ½ cups milk: 1 piece
- eggs: 4 piece
- vanilla extract: 1 tsp
- white sugar: 1 tsp
- ground nutmeg: 0.5 tsp
- pinch salt: 1 piece
- butter: 1 Tbsp (divided, or more if needed)
- thick slices dry brioche bread: 6 piece (1 inch)
- butter: 0.25 cup
- maple syrup: 6 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Whisk milk, eggs, vanilla, sugar, nutmeg, and salt together in a bowl.
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Heat 1 1/2 teaspoons butter in a skillet over medium heat. Working in batches, dip each slice of brioche bread in the egg mixture and cook in the hot butter until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer French toast to a baking sheet.
-
Bake in the preheated oven until puffed, 8 to 10 minutes.
-
Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish. Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup.
