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.
- 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
- If using brioche or challah, slice it into 1 inch slices and set aside.
- Get your griddle heated to medium and over preheated to 300˚.
- Whisk together the eggs, heavy cream, maple syrup, orange juice and cinnamon and place in a shallow dish.
- 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.
- Put some butter on the griddle and place the bread on, once browned flip the pieces over and brown the other side.
- 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.
- 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!
- Serve with maple syrup, lots of fresh butter and a sprinkle of powdered sugar.
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