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Balthazar Brioche French Toast

This delicious recipe for Balthazar brioche French toast is courtesy of Riad Nasr and Lee Hanson.

  • servings: 6

Ingredients

  • 6 large eggs
  • 1/2 cup superfine sugar
  • 4 cups milk
  • 1 teaspoon ground cinnamon
  • Pinch of nutmeg
  • 1 loaf day-old brioche or challah bread, cut into 1-inch slices
  • 1/4 cup Clarified Butter
  • 2 tablespoons unsalted butter
  • Confectioners' sugar
  • Syrup, for serving
  • Fresh fruit or crisp cooked bacon, for serving (optional)

Directions

  1. Step 1

    In a large bowl, whisk together eggs, sugar, and milk. Add cinnamon and nutmeg; whisk to combine.

  2. Step 2

    Layer bread slices in a shallow baking dish and pour over egg mixture; let stand until bread begins to absorb liquid, 2 to 3 minutes. Turn bread slices and let bread absorb liquid on the opposite side, 2 to 3 minutes more.

  3. Step 3

    Preheat oven to 200 degrees. Place a baking sheet or ovenproof serving platter in oven.

  4. Step 4

    Working in batches, coat the bottom of a medium skillet with some of the clarified butter and heat over medium-high heat. Add 3 to 4 slices of soaked bread and cook until golden brown and crisp. Turn bread and cook until golden brown and crisp, adding butter as necessary to help browning and to give the French toast a nutty flavor. Transfer French toast to baking sheet in oven to keep warm. Repeat process with remaining clarified butter, soaked bread, and butter.

  5. Step 5

    Serve French toast immediately dusted with confectioners' sugar, syrup, and fresh fruit or bacon, if desired.

Source
The Martha Stewart Show, January Winter 2008

Reviews (11)

  • 17 Nov, 2013

    Just made this french toast this morning for my boyfriend's birthday breakfast. It turned out very well and was super tasty! I decided to only put in 1/4 cup of sugar, instead of a 1/2 cup, because the Brioche itself is sweet, and the maple syrup sweetens it plenty. I think some vanilla extract added to the batter would also give it a great flavor. Great idea to keep the oven warm and put the french toast in there after browning each side. I think it helped cook the egg all the way through too.

  • 28 Oct, 2010

    I've made french toast a handful of times before, but I just wasn't a fan. When you place the bread into the egg mixture you actually only need to do it for 15-30 seconds on each side. Brioche/Challah is very delicate so if you place it in the egg mixture for the full amount your just going to have french toast that tears on you. I took one bite into the french toast and thought I was eating plain eggs. I would suggest to use an egg less, so that you can taste the cinnamon and nutmeg better.

  • 24 Jun, 2008

    a great recipe. bought the brioche at trader joe's a couple days before making the recipe. the only bit i would revise is the suggested time for soaking the brioche. 2-3 minutes per side should be more like 30 seconds per side. even though the first half was dripping (okay, i'm exaggerating), they all turned out very tasty!

  • 15 Jun, 2008

    The perfect breakfast for father's day!!
    thanks a lot for the idea!!

  • 5 Jun, 2008

    Vi el programa ayer por la noche y hoy prepare las tostadas francesas para el desayuno, estuvieron deliciosas, y no las pude preparar con Brioche, solo espero el fin de semanan para prepararlas nuevamente,mmm.

  • 3 Jun, 2008

    I made this French toast a few months ago and had the whole family over. Everyone loved it - even the very picky eaters!!! We served it with maple syrup, strawberries,and blueberries. I used some frozen brioche that I had made a few weeks earlier. (The brioche recipe came from Dorie Greenspan. Well worth the effort.) Our family still talks about the Brioche French Toast!

  • 3 Jun, 2008

    Sounds like a terrific Father's Day breakfast, with bacon and cantaloupe and lots of coffee!!!

  • 17 Mar, 2008

    This recipe is more harmonized than the traditional French toast on. The amount of eggs and milk is perfect. I really believe that the maximum for this king of recipe is 2 eggs per cup of liquid being used.
    It will make a lot of cream but it will coat a whole loaf. I would add a teaspoon of vanilla and a pinch of salt too. Adds more taste.

  • 12 Feb, 2008

    Challah bread is a jewish specialty. Sometimes braided, but you can get it in loaf form. Most bakeries around San Diego have it, and sometimes grocery stores as well. Brioche is similar, and a little more dense. I personally like the brioche better, un-sliced so that I can make my slices for toast thicker.

    Hope that helps!

  • 11 Feb, 2008

    help! I've never heard of brioche challah bread. What is it? and What is in it?

  • 11 Feb, 2008

    Martha you sure did like it; it's mouthwatering isn't it??