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Stack of golden french toast recipe slices on a white plate with maple syrup and fresh berries

Easy French Toast Recipe Ready in 25 Minutes

Thick brioche soaked for 20 seconds in a simple egg custard, then pan fried in butter until crisp and golden. Ready in 25 minutes with a soft, custardy center.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 655
Ingredients Equipment Method Notes

Ingredients
  

  • 8 slices thick-cut brioche 3/4 to 1 inch thick, about 2 ounces each, a day or two old
  • 4 large eggs
  • 1 cup whole milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon alcohol-free vanilla extract
  • 1/4 teaspoon fine salt
  • 3 tablespoons unsalted butter divided, for cooking
  • Pure maple syrup fresh berries, and powdered sugar, to serve

Equipment

  • 12 inch nonstick or cast iron skillet
  • 9 by 13 inch baking dish
  • Baking sheet with a wire rack
  • Thin metal spatula
  • Instant-read thermometer

Method
 

  1. If the bread is fresh, bake the slices on a baking sheet at 300°F for 8 minutes, flipping at 4 minutes, until the surface is dry and the center is soft. Cool for 5 minutes.
  2. Heat the oven to 200°F with a wire rack set on a baking sheet. Set the eggs on the counter 15 minutes ahead.
  3. Whisk the eggs, milk, sugar, cinnamon, vanilla, and salt in the baking dish for 30 seconds, until pale yellow with no white streaks.
  4. Heat the skillet over medium heat for 2 minutes. Add 1 tablespoon of butter and wait until it foams and smells nutty without browning.
  5. Soak 3 slices in the custard for 20 seconds per side, until each slice feels heavy and slightly springy with no dry spots.
  6. Let each slice drip for 5 seconds and lay it in the skillet. Cook for 2 to 3 minutes, until a lifted corner is deep golden brown.
  7. Flip and cook the second side for 2 to 3 minutes, until both sides are golden and the center springs back when pressed.
  8. Move the slices to the rack in the oven. Wipe the skillet, add 1 tablespoon of butter, and repeat with the next 3 slices, then the last 2, until all 8 are crisp at the edges.
  9. Insert the thermometer into the center of one slice from the side. It should read 160°F with no wet custard on the tip.
  10. Plate 2 slices per person and top with maple syrup, berries, and powdered sugar while steam still rises.

Notes

Storage: Refrigerate up to 4 days in an airtight container, or freeze up to 2 months, and reheat to 165°F.
For sandwich bread or gluten-free bread : soak 10 to 15 seconds per side.
Cook one test slice first : If the center looks wet, cut the soak to 15 seconds per side.