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.