The Best Brioche French Toast Recipe | Valerie's Kitchen (2024)

FAQs

How to make French toast Jamie Oliver? ›

Soak slices of bread in the egg mixture for a couple of minutes, turning halfway. Melt a knob of butter in a hot frying pan, then add the bread. Cook for a few minutes, without moving the bread, until golden. Use a spatula to carefully flip the bread over and cook until golden on both sides.

Ideally, the bread should be slightly stale. A drier bread will soak up all the custard. Bread can be left out with the wrapper open the day before cooking. If you find yourself in a pinch, dry your bread slices in a 275°F oven for 10 minutes before soaking them in the custard.

Whisk eggs, milk, cinnamon, and orange zest in a wide shallow dish. Soak bread slices in this mixture for 2 minutes a side. While the bread is soaking, bring the juice, marmalade and sugar to a boil, then turn down to a fast simmer for 3-4 minutes. Let syrup stand while you cook the bread.

How do I make French toast not soggy? You dip the bread in the egg batter instead of letting it sit then don't use too high a temperature when you fry it so it cooks more thoroughly through.

Whatever you decide on, the ratio of liquid to egg will still be about ¼ cup liquid to one egg, and one egg per two slices of bread. So, if you want to make four slices of French toast, you would need four slices of bread, two eggs, and ½ cup milk.

Restaurant French toast is generally a superior product because of time. Letting it soak in the custard for up to five minutes allows more delicious dairy to be absorbed. This step is where having stale bread is essential. Using soft fresh bread will take on too much custard and become a mushy mess.

Eggs and milk are the essential components of the custard base that gives French toast its tender richness—but get their ratio off and you'll wind up with undercooked slices that have an unpleasantly savory "scrambled eggs" flavor.

If the balance is off and you include too many eggs or not enough milk, the finished French toast will have a scrambled egg-like flavor. When scaling this recipe up or down, keep in mind that you need 1/4 cup of milk for every egg.

The Two-Hour Rule

Havern explains: "The maximum amount of time perishable foods can [spend] in the danger zone is two hours. At two hours, the food must be consumed, stored correctly, or thrown away. This includes all cooked leftovers, [chopped] fruits and vegetables, meat, poultry, fish, eggs, and dairy products."

One of the great things about this overnight French toast recipe is its simplicity. The bread slices are layered in a casserole dish, covered in an egg mixture, and left to soak overnight, making it a hassle-free option for a morning feast!

How do you make brioche less dry? ›

Choose the Right Bread: Use thick slices of day-old bread, such as brioche, challah, or French bread, for your French toast. Stale bread absorbs the egg mixture better without becoming too soggy. Dry the Bread: If your bread is fresh, lightly toast the slices in a toaster or oven before dipping them in the egg mixture.

Fortunately, there's an easy way to prevent that sogginess and keep your bread just as crisp as it is when it comes out of the toaster. All you'll need to do is take two freshly toasted slices of bread, stand them up on an angle, and balance them against each other so that the two slices resemble the sides of a tent.

Be sure to let them cool completely before attempting to store them. If you package them or place them in the bread box while still warm, they may become soggy. You can store your brioche buns in a plastic bag or airtight container at room temperature for up to five days.