Big Bread French Toast

By Shawn

Ingredients

• 2 tablespoons ground cinnamon
• 3 large eggs
• 1-1/2 cups heavy cream
• 1-1/2 cups whole milk
• 1/4 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1/4 cup (1/2 stick) unsalted butter
• 1 loaf brioche bread, unsliced
• Maple syrup, to serve

Details

Servings 4

Preparation

Step 1

In a large bowl, combine the cinnamon with the eggs, cream, milk, sugar, and vanilla, whisking thoroughly after each addition so that the cinnamon is fully moistened. This will prevent it from floating on the top of the batter. Preheat a griddle or sauté pan to medium-high heat and melt 1 tablespoon of the butter. Slice the bread into four 3-inch-wide slices. Halve each piece of bread on the diagonal, as you would a sandwich. Dip the triangles of bread into the batter and place immediately on the hot griddle or pan. Cook each side for 1 to 2 minutes. Flip the bread so that the sliced middle portion is on the heat and cook for about 1 minute. Repeat to cook the remaining slices, adding more butter to the pan as needed. Serve hot with maple syrup.

Berry-Stuffed French Toast
1/2 cup blueberries, roughly chopped
8 strawberries, sliced
In a small bowl, mix together the blueberries and strawberries. Hold each triangle of bread with the right angle in your hand. From the flat, diagonally sliced side, scoop out a hole that is about 1 inch deep. The hole should be just deep and wide enough to fit the berries without having them fall out. Stuff an equal portion of the berries into each slice.

Banana Nutty-Stuffed French Toast
4 bananas, sliced
2 tablespoons chopped walnuts
In a bowl, mix the bananas and nuts. Hold each triangle of bread with the right angle in your hand. From the flat, diagonally sliced side, scoop out a hole that is about 1 inch deep. The hole should be just deep and wide enough to fit the filling without having it fall out. Stuff an equal portion of bananas and nuts into each slice.