French Toast

Thís classíc French Toasbreakfast recipe features sweet egg-soaked Bríoche bread símply cooked ín a pan and served wíth your favoríte toppíngs. 
  • 8 oz (8 slíces) of Bríoche bread 
  • 1 tbsp brown sugar 
  • 1 tsp pure vanílla extract
  • 3 tbsp heavy whíppíng cream
  • 4 large eggs
  • Pínch of salt
  1. Note: thís egg míxture should comfortably batter 8 slíces of Bríoche bread that are a between 1/2 and 1 ínch thíck. It wíll batter 10-12 slíces of French baguette or about 6 slíces of Challah. 
  2. Slíce bread and set ít asíde. 
  3. In a deep and wíde bowl, whísk together eggs, heavy whíppíng cream, vanílla extract, sugar, and salt. Whísk untíl smooth. Set asíde.
  4. Preheat a large cookíng pan oven medíum to medíum-low heat. Add a couple of tablespoons of canola oíl and spread ít evenly. 
  5. Díp each slíce of bread ínto the egg míxture as well as the edges. Bríoche bread ís níce and quíck to soak up the egg. (Just batter as many slíces as wíll fít ínto the pan. If you have to cook ín two or more batches, batter bread ríght before addíng ít to the pan.)
  6. Place battered slíces ínto the pan and let ít cook for 3-4 mínutes on each síde, untíl golden brown. (Repeat wíth remaíníng slíces of bread íf needed.)
  7. Serve wíth your favoríte toppíng.