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Custard French Toast


Custard French Toast

Custard French Toast

I have been making this delightful french toast recipe for quite a few years now. I love it. 

It’s amazing. 

And it’s really not any harder than your typical french toast of milk, eggs and a little cinnamon so you may as well go ahead and do this instead. 

The main difference being a couple ingredients and that you put in the egg mixture and place the toast into a low oven for a bit after pan frying it. Oh my goodness, it’s perfection. 

I don’t often do french toast for some reason so whenever I do I have to re-convince my children that they like it. Skeptical little things. They always love it but they eyeball it warily as I place in front of them. 

I could eat french toast forever. 

This is slightly adapted from one of my favorite cookbooks, Tom Douglas’ Seattle Kitchen, we have gotten many favorite recipes out of this book. I plan to someday have enough access to fish to be able to make more of his recipes but since it’s a Seattle cookbook and we have spent the last 9 years living in landlocked states I haven’t been to get a lot of the seafood needed for those recipes but all the other ones are amazing so I have no doubt we will love the seafood recipes. 

Custard French Toast
 
Prep time
Cook time
Total time
 
Recipe By:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 1 loaf bread, brioche and challah are amazing but I typically only have whole grain, homemade on hand so that is what I use most of the time
  • 6 eggs
  • 1 cup heavy cream
  • ¼ cup maple syrup
  • ¼ cup orange juice (optional)
  • ½ teaspoon cinnamon
  • butter for frying
  • maple syrup, butter and powdered sugar for topping
Preparation Instructions
  1. If using brioche or challah, slice it into 1 inch slices and set aside.
  2. Get your griddle heated to medium and over preheated to 300˚.
  3. Whisk together the eggs, heavy cream, maple syrup, orange juice and cinnamon and place in a shallow dish.
  4. Dip as many pieces of bread into the egg mixture as will fit and let them soak for a bit. You want the bread to be nice a saturated. 30 seconds - 1 minute or so should do it depending on your bread, the whole grain stuff I let sit longer.
  5. Put some butter on the griddle and place the bread on, once browned flip the pieces over and brown the other side.
  6. Once both sides are browned, place the pieces on a baking sheet and place in the oven while you fry up the rest of the bread.
  7. Make sure all the toast gets about 5 minutes in the oven, this helps ensure the center of the toast is baked and makes it sort of like a bread pudding, plus I like to serve everyone at once and this makes it work!
  8. Serve with maple syrup, lots of fresh butter and a sprinkle of powdered sugar.

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Comments

  1. yep i too can eat french toast forever! definitely wish i was waking up to a plate tomorrow morning for breakfast.. this looks divine!

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