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26 | pr e c i s i o n g r i d d l e b r e a k fas t | 27
BREAKFAST
1. Heat the griddle to 375°F (190°C).
2. In a shallow baking dish, whisk eggs, milk, sugar,
syrup, cinnamon, and salt.
3. Add 2 tablespoons butter to the griddle and, as it
melts, brush it over the surface of the griddle.
4. Working with 2 slices of brioche at a time, dip
slices in the custard, allowing them to soak for
10 seconds on each side. Place soaked brioche
slices on the griddle. Cook, turning once, until
browned on both sides, about 10 minutes. Repeat
with remaining brioche slices. Divide French toast
between 4 serving plates.
5. Add remaining 1 tablespoon butter to the griddle.
When it melts, stir in almonds. Spread out in a
single layer, and cook, stirring occasionally, until
lightly toasted, about 5 minutes. Sprinkle almonds
evenly over French toast. Dust with confectioners’
sugar and serve with butter and maple syrup, if
desired.
CLASSIC MAPLE FRENCH TOAST
Makes 4 servings
There’s nothing better than classic French toast. Here, rich brioche bread allows for extra
decadence, and the custard is sweetened with maple syrup. Toasted almonds add crunch
to this breakfast indulgence.
6 large eggs (296 grams)
1 cup (237 milliliters) whole milk
¼ cup (50 grams) sugar
2 tablespoons (45 grams) maple syrup, plus more
for serving
1 teaspoon (3 grams) ground cinnamon
1 teaspoon (5 grams) kosher salt
3 tablespoons (42 grams) unsalted butter, divided,
plus more for serving
1 loaf brioche bread (420 grams), cut into 8 slices
(1¼-inch thick)
½ cup (44 grams) sliced almonds
Confectioners’ sugar, if desired
VARIATION: STICKY BUTTER PECAN FRENCH
TOAST
Make as directed, omitting cinnamon. Substitute
dark brown sugar (26 grams) for maple syrup in
custard and chopped pecans (54 grams) for sliced
almonds. Allow butter to brown on the griddle. When
butter starts foaming, cook for 2 more minutes, then
add soaked brioche. Drizzle cooked French toast with
your favorite store-bought caramel sauce.
VARIATION: PUMPKIN CHEESECAKE FRENCH
TOAST
Make as directed, omitting almonds. Add
½ cup
(137 grams) canned pumpkin puree to custard.
Slice 1 (8-ounce) (227 grams) block chilled cream
cheese into 8 rectangular slices. Using a paring knife,
cut a slit halfway through one side of each brioche slice
and stuff with a rectangle of cream cheese. Top each
serving of cooked French toast with 2 tablespoons
finely chopped candied ginger.
PRO TIP
Play around with sweeteners
to make the French toast your
own; honey, sorghum syrup, or
even date molasses would all
add great flavors. Add Grand
Marnier and orange zest to the
custard for a brighter note.
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