French Toast

I love French toast, when it's made properly at least.
Several years ago, in a previous life, I worked in an establishment that also employed a chatty chef. One day, whilst chatting during breakfast setup, he told me that proper French toast is made using brioche, not regular bread. WHAT?! Complete game changer. Brioche allows the middle to truly become custardy and amazing, which is actually mindblowing.

Every Christmas, we have outrageously delicious breakfasts and following this year's Christmas, I decided it was time to share the recipe so that everyone can enjoy French toast how god intended. 😉
This recipe serves 4 with two slices each. Toppings are your own to choose, but fresh fruit and maple syrup with a sprinkle of icing sugar is a winner for us!

INGREDIENTS:
1 loaf brioche, unsliced
5 large eggs (I use free range so they are more vibrant; factor that in during the recipe if you use cage eggs)
150-200ml thickened cream
1 tsp vanilla extract
2 tsp ground cinnamon
Icing sugar, to dust
Maple syrup and fresh fruit, to serve.

METHOD:
In a large bowl, crack eggs and lightly whisk, then add cream, vanilla and cinnamon, and whisk until combined. The amount of cream needed will vary depending on size of eggs, but the mix should resemble a pale custard.
Thinly slice the ends off the brioche, then slice approx 1.5cm thick slices. Preheat a crepe pan (or small frying pan) over med-low heat and lightly grease with butter. Dip a slice of bread into the egg mixture, allow to rest for 5-10 seconds before flipping and repeating. Place bread into pan and cook each side for approximately two minutes, or until golden. It will be super squishy, but that is due to the internal custard consistency.
Serve warm with desired toppings.

Enjoy!