Sunday mornings at our house usually entail some type of "fancy" breakfast. It has become our routine. Egg sandwiches and bacon, eggs in a basket, and pancakes often make the rotation, but every once in a while, when I find a good loaf of bread, french toast is where it is at. I love French Toast and it is incredibly easy to make. This recipe can easily be doubled to make a big batch. Leftover breakfast food to reheat during busy school mornings can be absolute Heaven!
One quick note on Brioche and dunking your bread in the egg mixture. Brioche is a very soft bread, so when in doubt dunk the bread for a little less time or you may end up with your bread falling apart on you.
Chocolate Brioche French Toast
1 loaf (approx 14.11 ounces) of Chocolate Brioche, sliced into 3/4 inch slices if not already sliced.
3 eggs
1/2 Cup Milk
2 Tbsp Unsalted Butter
Fruit i.e. raspberries or strawberries, powdered sugar or maple syrup for serving (optional)
1. Turn your oven onto warm or its lowest setting, get out an ovenproof plate or serving dish.
2. In a pie plate or shallow bowl, whisk together the eggs and the milk until the whites and yolks are thoroughly combined.
3. Spray a griddle or large skillet with non stick spray, set over medium. heat, and add 1 Tbsp of your butter.
4. Once the butter is melted. Lightly dunk the bread slices into the egg mixture (I count to three then flip and count to two) and place them into the hot pan. Cook for about 2 minutes per side. Remove from pan and place onto your serving dish or plate and place that batch into the oven.
5. Melt another slab of butter if you need to and repeat with remaining bread slices until they are all cooked. Serve with butter, fruit, powdered sugar, or syrup.
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