French Toast Brioche

By CheeseDiva

Ingredients

• 2 cups heavy cream
• 1 ⁄4 cup plus 2 Tbsp. granulated sugar
• 1 tsp. vanilla extract
• 1 ⁄2 tsp. ground cinnamon
• 8 large egg yolks
• 1 brioche or challah loaf (12 oz.), cut into 1-inch thick slices
• 8 tbsp. unsalted butter
• Confectioners’ sugar, to garnish

Details

Servings 1
Adapted from saveur.com

Preparation

Step 1

In a large bowl, whisk the cream with the sugar, vanilla, cinnamon, and egg yolks until the custard is smooth.

Place 2 slices brioche in the custard, holding them in the custard for 20 seconds a side to ensure they are completely soaked through.

In a large nonstick skillet or electric griddle, melt 2 tablespoons butter over medium-high heat. Remove the bread from the custard, add to the pan, and cook, flipping once, until golden brown, 4 to 5 minutes. Transfer the pain perdu to a serving platter and repeat with the remaining butter, brioche, and custard.

Dust the pain perdu with confectioners’ sugar before serving.