Sobre esta receta

Unas tostadas francesas doradas y cremosas que son crujientes por fuera y esponjosas por dentro. Hechas con pan de corte grueso empapado en una rica mezcla de huevo y crema sazonada con canela y vainilla, este desayuno atemporal es lo suficientemente rápido para una mañana entre semana pero lo suficientemente especial para un brunch perezoso de fin de semana. Sirve con jarabe de arce, bayas frescas y un polvo de azúcar glas para la experiencia completa.

Instrucciones

1. 1

   If your brioche is fresh, lay the slices in a single layer on a wire rack or baking sheet and let them sit out for 20–30 minutes to dry slightly. Day-old brioche that's a little stale works best — it absorbs the custard without falling apart.

2. 2

   In a shallow baking dish (large enough to fit a brioche slice flat), whisk together the eggs, milk, heavy cream, granulated sugar, pure vanilla extract, cinnamon, and kosher salt until fully combined and smooth, about 30 seconds. The mixture should be uniform with no streaks of egg white.

3. 3

   Heat a large skillet over ^[medium heat]. Add 1 tablespoon of unsalted butter and 1 tablespoon of neutral oil (the neutral oil prevents the unsalted butter from burning). Swirl to coat the pan and heat until the unsalted butter is melted and foamy but not browned.

4. 4

   While the pan heats, place 2–3 brioche slices into the custard mixture. Let them soak for 20–30 seconds per side, pressing gently so the brioche absorbs the custard all the way through without becoming completely soggy. Lift each slice and let any excess custard drip off.

5. 5

   Place the soaked slices into the hot skillet in a single layer without crowding. Cook undisturbed until the underside is deep golden brown, about 3–4 minutes. Flip and cook the second side for another 2–3 minutes, until equally golden. Adjust heat as needed — if the brioche is browning too fast, lower to ^[medium-low].

6. 6

   Transfer the finished slices to a plate or a low oven (![200°F]) to keep warm. Add the remaining tablespoon of unsalted butter to the pan and repeat with the remaining brioche slices, soaking each batch just before cooking.

7. 7

   Serve immediately, dusted with powdered sugar, drizzled with maple syrup, and topped with fresh berries if desired. French toast is best enjoyed hot off the pan.