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French Toast

Cinnamon custard dip for your day (s) old brioche!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American, French
Keyword: bread, brioche, custard, frying, toast
Servings: 4 people


  • 1/2 cup + 2 tbsp milk
  • 3 tbsp heavy cream
  • 3 eggs
  • 1 tbsp brown sugar heaping
  • 1 tbsp cinnamon
  • 1 loaf brioche, sourdough, thick hearty bread


  • In a bowl big enough to accomodate the width and height of your bread, pour the milk & cream.
  • Add the sugar and mix to combine.
  • Add eggs, and then cinnamon. Whisk until smooth.
  • Begin heating your large pan over medium heat. You want a healthy sizzle when you add the butter.
  • Dip 1-2 bread slices (however many will fit at a time in the pan) into the egg mixture. Do not batter your bread until you are ready to put it in the pan.
  • Each bread slice should take roughly 3-4 minutes to brown. However, after the first full minute, feel free to peek and see if it has browned to your liking.
  • Serve!


Much of this recipe's yield depends on how thick you slice your bread as well as how tall, and how well you soak the slices. My slices were 1-1 1/2 inches thick and a couple I completely soaked through (creating a longer cook time) while the other two I lightly soaked through.
I know my liquid mesaurements are a bit odd, but they create a beautiful crisp crust to the toast without an eggy taste.
Room temperature ingredients are best as the sugar may not fully dissolve in the cold milk. If you do not use room temperature ingredients, just make sure you are mixing your milk & egg mixture between slices.