Brioche French Toast

Chef John John Tesar from Knife stops by the Good Day kitchen to share a brunch recipe. Knife is now open at the Shops at Willow Bend in Plano and will soon open for lunch, brunch and dinner.

Brioche French Toast

1 tablespoon + 1 teaspoon granulated sugar
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 large eggs
½ cup cream or milk
1 teaspoon vanilla extract
4 slices of brioche 

Let the brioche get a bit stale before using it for French toast. Or cut six 3/4" to 1"-thick slices of fresh brioche and let them sit, uncovered, for several hours.

Next, whisk together the sugar, cinnamon, nutmeg, 

In a separate bowl or measuring cup, whisk together the eggs, cream or milk, and vanilla.
Whisk the wet ingredients into the dry ingredients. 

Soak each piece of bread for about 1 minute until it's absorbed enough of the batter. It should feel wet all the way through, but not be soggy. While the bread is soaking, preheat your griddle or Teflon pan add 1 Tsp of 𝖶𝗁𝗈𝗅𝖾 butter and 1/2 teaspoon vegetable oil 

Cook the French toast for 2 to 3 minutes on the first side, or until it's golden brown; adjust the heat so it's not cooking too slowly or too quickly. Turn the toast over, and cook the second side until golden brown, about 2 minutes. Then place in a 325-degree oven until the bread soufflés. 

Finally, place the toast on a plate and garnish with fresh berries or fruit of your choice, maple syrup, and a light dusting of confectioners sugar.