something simple // sugar crusted french toast

In between the five-part, three days of prep time, multi ingredient desserts that I gravitate towards making most days, the simplicity of having whisking together a custard and submerging thick slices of brioche in said custard overnight constitute 90% of the work involved, is admittedly refreshing for a treat that looks deceptively breakfast-like and is really a dessert in disguise. May I present to you, the secret weapon in your dessert-knowledge arsenal that you probably didn’t think you’d need but one point would surely appreciate, Dorie Greenspan’s sugar crusted french toast, which I affectionately refer to as breakfast-appropriate creme brûlée. Enjoy.

Sugar Crusted French Toast

makes 6 servings

6 large eggs

3 large egg yolks

2 cups whole milk

1 1/2 cups heavy cream

130 grams sugar + extra for sprinkling

1 tablespoon vanilla extract

1/2 teaspoon salt

6 one-inch thick slices stale brioche

about 6 tablespoons unsalted butter

Make the custard: In a large dish, whisk together the eggs, egg yolks, milk, cream, sugar, vanilla extract and salt. Add the slices of bread into the custard and allow to soak for about 3 minutes on each side. I soaked the bread overnight, turning over the slices about halfway through.

Cook the french toast: Place a large nonstick pan over medium-low heat and add about 2 tablespoons of butter. When the butter has melted, sprinkle the pan evenly with 1 1/2 tablespoons of sugar and add as many slices of bread as you can. Cook the bread until it’s golden and crusty on the underside, then sprinkle the tops of the slices with sugar to lightly coat them; carefully flip each slice over and cook until the second side is equally browned and crusty. Transfer to a platter; repeat with the remaining slices of bread. Wipe the pan clean and add fresh butter and sugar between each batch.

Recipe adapted from Dorie Greenspan’s Around My French Table.


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