Frecnh toast Frittata

By lromito

Ingredients

• 5 slices day-old brioche, each 5 inches high, 3 inches wide and 1 1/2 inches thick
• 4 eggs
• 1 1/3 cups milk
• 1 1/2 tsp. vanilla extract
• 3 Tbs. sugar
• 3/4 tsp. ground cinnamon
• Pinch of salt
• 1 Tbs. plus 1 tsp. unsalted butter
• Confectioners’ sugar for dusting
• Sweetened whipped cream for serving

Preparation

Step 1

In the deep half of the frittata pan over medium heat, melt the 1 Tbs. butter. In the shallow half of the pan over low heat, melt the 1 tsp. butter. Swirl the pans to distribute the butter evenly. Arrange the brioche triangles in a single layer in the deep pan to cover the entire surface; face the narrower points toward the center of the pan, like slices of pizza (you may have a triangle left over). Cook until the bread is lightly golden underneath, 4 to 6 minutes.

Starting at the center, slowly pour the egg mixture over the bread, spiraling outward just to the edge, so all the bread is covered. Cook for 2 minutes more. Place the shallow pan upside down on top of the deep pan and flip the French toast into the shallow pan. Cook until golden brown underneath, 3 to 5 minutes.

Gently slide the French toast onto a cutting board and let rest for 2 minutes. Cut into wedges and dust with confectioners’ sugar. Top with the pear-cranberry compote and whipped cream and serve immediately. Serves 6 to 8.

Williams-Sonoma Kitchen.