Double-French Toast

This staple of every great breakfast-café can easily be created at home. You will just need to schedule in a run on the same day to keep it balanced 😉

Recipe

This feeds two very hungry people

½ loaf of brioche (we use our own sourdough brioche)

6 large eggs

100g sugar

1 tsp vanilla essence (you can also use the seeds of 1 vanilla bean)

Pinch of salt

480g whole milk

Butter for frying

Slice your brioche into thick slices (each about 2.5 cm thick). Whisk eggs, sugar, vanilla, salt and milk together well. Place the brioche slices into a deep dish or container suitable for soaking the bread with your egg custard. Ideally, the slices should fit into it well, not leaving too much space on the sides. Otherwise, some of your precious custard will be wasted. Pour over the custard mixture and let the brioche soak in the fridge for 1-2 hours. If the container of your choice seals properly, you can turn the whole thing around once to make sure all slices soak evenly.

After your brioche has finished soaking, heat a heavy-based pan to medium-low heat. Add the butter, wait until it becomes frothy and fry the brioche slices individually until nice and browned, about 5 minutes per side. Be careful not to burn the french toasts, but patient enough to make sure the custard is cooked right through the middle of each slice.

Once done, top with lots of maple sirup and fresh or frozen berries if you want.