Ingredients:
- 8 thick slices Day-old Brioche Slices (1-inch/2.5 cm thick)
- 4 large Eggs
- 1 cup (240 ml) Whole Milk or Half-and-Half
- 1/2 cup (120 ml) Heavy Cream
- 2 Tbsp (30 g) Granulated Sugar
- 1 tsp (5 ml) Vanilla Bean Paste (or extract)
- 1/2 tsp (2.5 ml) Lemon Zest
- 1/4 tsp (1.2 ml) Ground Cinnamon
- Pinch Kosher Salt
- 4 Tbsp (60 g) Unsalted Butter
- 2 Tbsp (30 ml) Neutral Oil (e.g., Rapeseed/Canola)
- Icing Sugar, for dusting
- Maple Syrup, for serving
Instructions:
- Combine Wet Ingredients: In a shallow dish, vigorously whisk the 4 large eggs until frothy.
- Add Dairy, Sweeteners, and Flavourings: Whisk in the whole milk (or half-and-half), heavy cream, granulated sugar, vanilla paste, lemon zest, cinnamon, and salt until completely uniform and the sugar is dissolved.
- Prepare the Brioche Soak: Lay the 8 slices of thick-cut brioche into the custard bath. Allow the slices to soak for 5–8 minutes per side. The goal is fully saturated but not falling apart.
- Heat the Pan: Place a large frying pan or griddle over medium heat. Add 1 Tbsp of butter and 1/2 Tbsp of neutral oil. Wait until the butter melts and the foam subsides.
- Cook the First Batch: Carefully lift 2 slices of soaked brioche from the custard (allowing excess liquid to drip off) and place them gently into the hot pan. Do not overcrowd the pan.
- Maintain Heat and Cook: Cook for 3 to 4 minutes per side until deeply golden brown and caramelised. Turn down the heat if the outsides are browning too quickly before the inside warms through.
- Hold Warmth: Once cooked, transfer the Brioche French Toast slices to a wire rack or keep warm in a low oven (100°C/210°F).
- Repeat: Repeat the cooking process until all slices are cooked, adding fresh butter and oil mixture to the pan for each new batch.
- Serve: Arrange the French Toast neatly on serving plates, dust generously with icing sugar, and serve immediately with warm maple syrup and desired accompaniments (e.g., berries or clotted cream).