The secrets
- Truly stale bread: it's what drinks up the custard without collapsing.
- A soak suited to the bread: long for brioche, very short for gingerbread.
- Butter that foams without burning, changed for each batch.
In French, French toast is called "lost bread", and the name says it all: it's the art of saving what would be lost. Christmas morning brioche, the half-eaten panettone, gingerbread gone a little dry become, in ten minutes, golden slices crisp outside and creamy as custard inside.
The secret is precisely that the bread is stale: fresh brioche gets soaked and collapses, dry brioche drinks the milk without falling apart. Then, butter that foams without burning and a pinch of sugar on each side for a light caramel.
Step-by-step recipe check things off as you go
Dry the brioche if needed
Is your brioche still soft? Cut it into 2 cm slices the day before and leave them out in the open, flat on a tray, overnight. They should feel dry and a little firm, without being hard as a cookie.
Popotam's tip · In a hurry? 2 hours in the open air, turned halfway, is enough for store-bought brioche.The custard
In the shallow dish, whisk the eggs with the sugar, vanilla sugar, cinnamon and salt until completely smooth, with no strands of white. Pour in the milk while whisking.
Popotam's tip · Poorly beaten strands of egg white cook into little white spots on the bread: whisk well before adding the milk.Soak
Dip the slices one by one: 10 seconds per side for brioche, 15 to 20 seconds for panettone, barely 3 seconds for gingerbread. They should be soaked through but still hold together in your hand. Let them drain on a plate while the pan heats.
Heat the pan
Heat the pan over medium heat and melt 10 g of butter in it. Wait until it foams: that's the moment. If it browns and smells burnt, the pan is too hot: lower the heat and wipe it out.
Brown
Lay in 2 to 4 slices without crowding them. Sprinkle the tops with a pinch of sugar. Let them brown for 2 to 3 minutes without touching, flip with the spatula (the sugared side caramelizes in turn) and cook another 2 to 3 minutes. They're done when golden brown and they spring back when you press the center.
Popotam's tip · Panettone, with its candied fruit and raisins, browns faster: turn the heat down a little for it.Between batches
Wipe the pan with paper towel between batches and add 10 g of fresh butter: the previous batch's butter would burn. Keep the cooked slices warm on a plate covered with a towel.
Serve
Serve right away, dusted with powdered sugar through a small sieve, with a drizzle of maple syrup or honey and clementine segments.
And there you go, it's ready
Check off every step to celebrate.
The secrets to getting it right what makes all the difference
Storing and making ahead
French toast is best eaten warm, straight away. Extra slices keep 1 day in the fridge, covered, and reheat for 1 minute per side in the pan. You can make the custard the day before and keep it in the fridge in a closed jar: whisk it before using.
Variations
- Orange zest and a spoonful of dark rum in the custard, for grown-ups (the alcohol doesn't fully evaporate).
- With leftover Yule log or chestnut spread sandwiched between two thin slices, before soaking.
- Savory version with stale country bread: no sugar, with pepper, grated Comté in the custard and a green salad.
The questions you're asking
Can you make French toast with fresh brioche?
Yes, but dip it very quickly (2 to 3 seconds per side) and cook it over slightly lower heat: it's fragile. Best is still to let it dry in the open air for a few hours.
Why is my French toast soggy in the middle?
The heat was too high so the outside browned before the center cooked, or the slices were too thick. Lower the heat, keep them 2 cm thick and allow 3 minutes per side.
Is panettone French toast too sweet?
It's sweeter, which is why the custard gets less sugar (20 g instead of 30). Serve it with clementines or plain yogurt for balance.
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