I hated bananas from the tender age of 6 straight through until the ripe old age of 32.5. I remember it very distinctly. I was with my parents in the Disneyland parking lot. I saw a man eating a banana, chewing wide with his mouth open. I couldn’t take my eyes away because it was 100% disgusting. Have you ever seen anyone eat a banana, chewing with their mouth open? Even in my six year old brains I was like… WELP, there goes that fruit. BANANAS ARE DISGUSTING.
I had a similar experience in a chain diner with a plate of cold french toast. It was rubbery, and weird and no amount of powdered sugar or maple syrup could save it. In my child brains I was like.. WELP, there goes that fine breakfast food. Until, that is, last Sunday when I was staring down a fine loaf of soft brioche, two eggs, and some heavy cream think… I really should give this another shot.
I was so wrong. French Toast, especially when made in very small, personal-sized batches, is DELICIOUS! Not soggy or rubbery. Best eaten in silence with hot coffee and weird Internet news (as one does with the weekend).
If we’re going to take the time to turn our bread and eggs into French Toast, we might as well use the best bread we can.
Go for an eggy brioche. It’s like a pillow of bread, egg, and butter. It’s absolutely delicious on its own so, surely it will be extra divine as French Toast!
Sidenote: do the French eat French Toast?
Two eggs are whisked very well with heavy cream. Cinnamon is mixed with sugar and added to the eggs and cream. Mixing the sugar with the cinnamon will keep the cinnamon from being lumpy clumpy as it’s whisked into the wet ingredients.
Here’s the deal: I made two stellar slices of French Toast. Two for me… that’s right. If you’d like to make this a serving for two, double the bread, add more cream and a dash more sugar. Not hard. Easy as can be. The instructions for a small but double batch of French Toast are below.
Thick sliced brioche is dipped into the sweetened egg and cream. Allow to bread to sit and soak for 15 seconds. Enough for a creamy and eggy bread… not soggy.
Flip and do the same! For a single batch, you’ll have some extra egg mixture. That’s just how this goes. For a double bath, you’ll have less extra. It’s all good.
From the egg mixture to the hot pan with melted butter.
One flip will do, and we’re off to French Toast heaven.
Cool quickly, until all two or four slices are butter-toasted and browned. Top with more cinnamon sugar, a few colored sprinkles, and/or pure maple syrup.
I feel like I’ve figured out at least part of you weekend. I hope the rest is a good one.
Also… I mostly like bananas now. In case you were worried. (I can’t imagine you were.)
- 2 large eggs
- 1/3 cup heavy cream, half and half, or whole milk (use 1/2 cup for 2 servings)
- 1 tablespoon granulated sugar (1 1/2 tablespoon for 2 servings)
- 1/4 teaspoon ground cinnamon (heaping 1/4 teaspoon for 2 servings)
- 1 teaspoon pure vanilla extract
- 2 or 4 thick slices brioche bread (4 slices will be for 2 servings)
- 2 tablespoons butter (3 tablespoons for 2 servings)
- pure maple syrup for serving
- In a medium shallow bowl, whisk together eggs and cream (or whatever milk you're using). In a small bowl, stir together the granulated and cinnamon. Stirring the sugar and cinnamon together will keep the cinnamon from clumping up in the egg mixture. Whisk the eggs, cream, sugar and cinnamon until the egg whites are broken down and well mixed into the cream.
- Place a nonstick skillet over medium heat. Add a pat of butter, about 1 tablespoon and allow to melt. Dip one slice of brioche into the egg mixture. Allow to sit for 15 seconds then flip to moisten and coat the other side. Allow to sit for another 15 seconds.
- Place the dipped slice of bread in the hot skillet and cook until golden brown, about 1 minute and 30 seconds. Gently flip and cook on the other side until golden brown. Don't press down and flatten the toast. Keep it fluffy. Continue until both or all of the slices are cooked, adding more butter to the pan as necessary throughout cooking.
- Serve warm with more cinnamon sugar and maple syrup. Bacon, too... because always.