Pain Perdu - Brioche French Toast Recipe

Preheat your oven to 350 degrees. In a small saucepan, gently heat the heavy whipping cream with vanilla until it reaches a slow simmer.

While the cream warms, whisk the egg yolks and sugar together until the mixture lightens to a pale yellow. Slowly stream the hot cream into the egg mixture, whisking constantly to temper the eggs.

Pour the custard into a shallow dish. Dip each slice of brioche into the mixture, letting it soak for about 7 seconds per side, until it's fully saturated but not falling apart. Transfer the soaked slices to a cookie sheet as you go.

A quick tip: stale brioche absorbs the custard beautifully. If your bread is fresh, you can dry it out by baking the slices in the oven for 5 to 7 minutes at 350 degrees before soaking.

Set a skillet over medium heat. In a small bowl, combine the melted butter and vegetable oil. Dip a crumpled paper towel into this mixture and use it to lightly coat the hot skillet.

Grill each soaked brioche slice, one by one, for about 1 to 2 minutes per side, until it's lightly golden brown. You're aiming for a nice crust here.

As each slice finishes grilling, transfer it back to the cookie sheet. Once all slices are grilled, bake the French toast in the preheated oven for another 10 minutes. This finishes cooking the custard through, ensuring a tender interior.

Remember to wipe the skillet clean with the paper towel and reapply a thin layer of the butter-oil mixture between each grilled slice to prevent sticking and ensure even browning.