1. Choose the RIGHT BREAD…
Choosing the right bread for your homemade french toast is about as important as the person you marry! Well not exactly, but it’s definitely a close second because it makes allllllll the difference in the world.
Using your ordinary FLAT white or wheat bread just won’t cut it when you want to duplicate that restaurant quality french toast that you pay $10+!
So which bread do you choose?
Brioche. It’s FLUFFY and thick and capable of absorbing all that delicious custard that you’re going to dunk it in next…
2. Preparing the RIGHT CUSTARD MIX…
The custard mix that you dunk your bread in is as important as the bread you choose!!! Have you ever made french toast at home and when you take a bite it tastes exactly like EGGS? Yeah, that’s because you used too many in your custard mix.
It’s all about perfecting that ratio of EGGS TO MILK. Add in a splash of my personal secret weapon…COFFEE CREAMER…and you’re all set!
Check out my recipe below for the proper proportions…but if I can offer another important tip, it’s this:
WHISK YOUR CUSTARD WELL!!!!!!!
If you dunk your brioche in the custard and when you pull it out there’s stringy egg whites dangling off, you didn’t mix it well enough. WHISK YOUR CUSTARD WELL and you won’t end up with that scrambled egg taste on your french toast ever again!
3. Use REAL BUTTER…
This is as simple as it sounds….USE REAL BUTTER. Don’t use margarine or coconut oil. Don’t use a butter spray OR anything that comes in a can for that matter. If you want it to taste like the french toast you order at a restaurant, you’re going to have to use REAL BUTTER!
And while we’re here talking about butter here’s two more tips…
- Re-butter the pan before you cook every new batch of french toast. If you’re using a skillet and only butter it before the first batch, the second, third and forth batches won’t have that same delicious buttery taste as the first one. You don’t have to go crazy with the butter BUT a tablespoon in between each batch should suffice just fineDSa.
- TRY USING QUALITY BUTTER! If you haven’t ever splurged on GOOD BUTTER let me tell you, IT’S WORTH IT! I never realized HOW GOOD expensive butter is, but it’s really that much better that the run-of-the-mill stuff you find in the store. My favorite is Kerry Gold Butter.
4. Don’t OVERHEAT your pan…
Most of us, myself included, lack the patience to allow the pan to heat up slowly and then cook the french toast at it’s proper temperature BUT this is a KEY STEP that shouldn’t be overlooked!
DON’T RUSH GREATNESS!
I suggest cooking the french toast over a medium-LOW heat…See how I wrote LOW in BOLD LETTERS…LOW AND SLOW!
Why so LOW you ask…? Well, this is because you’re using Brioche and it’s thick and full of all that delicious custard that you’ve made. If the heat is too high, you’ll cook the outside long before the inside and what you’ll be left with is a BURNT, SOGGY mess. LOW and SLOW allows both the outside and inside to turn out perfectly every time!
5. Warm Syrup is a MUST…
Not judging if you put your opened syrup bottle in the fridge for preservation purposes, BUT for the love of all things wonderful, WARM YOUR SYRUP BEFORE YOU PUT IT ON YOUR FRENCH TOAST!!!
Cold syrup on HOT, FLUFFY, DELICIOUS Brioche French Toast is just plain wrong!
- 1 loaf of Brioche bread
- 3 medium eggs
- 3/4 cup of whole milk
- 2 tablespoons of coffee creamer
- 1/4 teaspoon salt
- ground cinnamon
- unsalted butter
- If your brioche isn’t pre-sliced, go ahead and take care of that right away. BE CAREFUL! Use a very sharp bread knife (see my link below) and make sure to NOT squish the bread…because it’s so fluffy, it’s easy to do.
The brioche I bought from Trader Joe’s comes pre-sliced which is a total win!
- Now make your custard! Combine the eggs, milk, coffee creamer and salt in a large bowl…..MIX IT WELL!
- Begin warming your skillet slowly on a medium/LOW (more on the low side) setting. Depending on the size of your skillet, using about a tablespoon of butter to cook 3-4 slices of french toast should suffice. Keep in mind that you’re going to want to melt MORE BUTTER every time you cook more french toast!
- Dunk your brioche in the custard mix and allow it to rest in the liquid for a few seconds per side. It’s important to allow the excess to drip off the brioche before you put it in the skillet. If there are glops of egg dangling from your brioche DON’T PUT IT IN THE SKILLET. Make sure to remove it, otherwise you’ll end up with that eggy taste to your french toast.
- Before putting the brioche in the pan make sure to sprinkle each side with cinnamon. While it might seem easier to add the cinnamon to the custard mix, after you dunk the first slice of brioche in the batter, it’ll basically soak up ALL the cinnamon. I personally find it easier to sprinkle every piece individually.
- Cook the brioche until golden brown on each side! Top the french toast with a sprinkle of powdered sugar, a tab of softened butter and smoother it in WARM MAPLE SYRUP!
- As always, ENJOY!!!