eyebrow
French Toast with Browned Butter
text-h1
text-h2
eyebrow
Ingredients
text-h3
Yield: 6 SLICES
Total Cook Time: 12-16 Minutes
French Toast
1½ cups milk
4 eggs
1 teaspoon vanilla extract
1 teaspoon granulated sugar
½ teaspoon ground nutmeg
Pinch of salt
6 slices dry brioche bread, 1 inch thick
1 tablespoon butter, divided, more as needed
Browned Butter
4 tablespoons butter
Serving
6 tablespoons maple syrup, more to taste
Confectioners’ sugar, optional
Total Cook Time: 12-16 Minutes
French Toast
1½ cups milk
4 eggs
1 teaspoon vanilla extract
1 teaspoon granulated sugar
½ teaspoon ground nutmeg
Pinch of salt
6 slices dry brioche bread, 1 inch thick
1 tablespoon butter, divided, more as needed
Browned Butter
4 tablespoons butter
Serving
6 tablespoons maple syrup, more to taste
Confectioners’ sugar, optional
third
image-content-card-content-sub--column
eyebrow
Preparation Method
text-h3
1. Preheat oven to 350°F Bake Mode with a rack set at position “3.”
2. In a large bowl, whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together.
3. Set griddle to 350°F; add 1½ teaspoons butter and evenly coat the cooking surface with melted butter using a wooden spatula.
4. One slice at a time, dip bread in the egg mixture, letting excess custard drip back into the bowl; transfer to griddle and cook until golden, 2–3 minutes per side, adding more butter as needed.
5. Transfer griddled French toast to a baking sheet. Bake until puffed, 8–10 minutes.
2. In a large bowl, whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together.
3. Set griddle to 350°F; add 1½ teaspoons butter and evenly coat the cooking surface with melted butter using a wooden spatula.
4. One slice at a time, dip bread in the egg mixture, letting excess custard drip back into the bowl; transfer to griddle and cook until golden, 2–3 minutes per side, adding more butter as needed.
5. Transfer griddled French toast to a baking sheet. Bake until puffed, 8–10 minutes.
half
image-content-card-content-sub--column