1 loaf of unsliced French Brioche, approximately 1 pound in weight
6 large eggs
4 teaspoons granulated sugar
Pinch of salt
½ teaspoon ground cinnamon
Few grinds nutmeg
1 ½ teaspoons vanilla extract
1 cup whole milk
4 tablespoons butter, plus more to serve with each portion
1 cup of warmed maple syrup
Slice a small sliver off each end of the bread then cut the loaf in half. Cut each half in half, then each piece in half to yield eight slices, about one inch thick.
Place a rack over a sheet tray and lay out the slices and let sit overnight uncovered to dry out the bread.
In a medium bowl, vigorously beat eggs then whisk in sugar, salt, cinnamon, nutmeg, vanilla and milk. Cover and place in the refrigerator overnight.
When ready to serve, whisk once more then pour the egg mixture into a casserole dish. We used a 9X13 so we could dip four at a time.
Place four slices into the egg mixture and time 90 seconds. Flip and time 90 seconds more. Remove to a clean tray. Repeat for last four pieces of bread.
Heat one large or two medium griddle pans over medium heat and melt two tablespoons of butter per pan, or all four if using one large griddle.
Once the butter is frothy and starting to brown slightly, place all of the soaked bread onto the melted butter and time 90 seconds. Flip and cook 90 seconds more.
Remove to a serving platter and serve with softened butter and heated maple syrup. Serve two slices per person.
Keywords: French toast, Perfect French Toast, Brioche French Toast