A classic French toast becomes far more interesting when the sugar on the surface melts into caramel, adding a crackle that plays beautifully against the custard soaked bread. Cooked in a well seasoned cast iron pan, it develops a rich aroma and a deep golden finish that feels indulgent.
Ingredients
┃ yield — 2
- 4 thick slices (4 cm) brioche or milk bread
- 1 egg
- 3/4 cup (183g) whole milk
- 1/4 tsp grated nutmeg
- Pinch of ground cardamon
- 1 tbsp orange zest and juice
- 1/2 cup (53g) granulated sugar
- 14 cup (20g) light brown sugar
- 6 tbsp (85g) butter
- Flakey sea salt and maple syrup to serve
Directions
┃ ◕ — 45 mins
- Cut thick slices of brioche (or milk bread), this works best when they are a couple days old.
- Whisk together egg, whole milk, grated nutmeg, orange zest and ground cinnamon. Mix granulated sugar and light brown sugar evenly together.
- Melt 1 1/2 tbsp of unsalted butter for each french toast (depending on how many you're cooking at a time) inside a large non-stick skillet over medium heat. Dip each bread slice into the egg-mixture, then sprinkle an even layer of the sugar-mixture on one side, and smooth it out with your hand. Flip and coat/sugar the other side as well.
- Transfer the toasts directly into the skillet. Keep the heat around medium ~ medium-low, and cook until both sides of the sugar has melted and caramelized. Transfer to a cooling rack to cool slightly, so the sugar-layer can harden. Repeat with the rest.
- Serve immediately with a nub of unsalted butter sprinkles of sea salt and maple syrup.
Whipped or iced cream, maple syrup, homemade marmalade, labne, greek yogurt or fresh fruits work great as topings. My favorite is to make kinako cream- just whip sugar with heavy cream and kinako (roasted soybean powder), until the cream forms to your desired consistency.
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