Marc Murphy’s French Toast

  • Yield : 4 to 6 servings
  • Cook Time : 15m
  • Ready In : 15m
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  • Four 2 1/2-inch-thick slices country bread, such as filone
  • 9 large eggs
  • 1 quart heavy cream
  • 1 cup granulated sugar, plus more for sprinkling
  • 1/4 cup brandy
  • 1 teaspoon kosher salt
  • 4 tablespoons (2 ounces) unsalted butter
  • All-purpose flour, for dusting
  • Confectioners' sugar, for serving (optional)
  • Pure maple syrup, warmed, for serving


Step 1

Place the bread in a 2-quart baking dish. Whisk the eggs in a large bowl until combined. Add the cream, granulated sugar, brandy and salt and whisk to combine.

Step 2

Pour the custard over the bread slices and let sit at room temperature for 30 minutes. Flip the bread over, cover with plastic wrap and refrigerate for 24 hours.

Step 3

Position an oven rack in the middle of the oven and preheat to 350 degrees F.

Step 4

Melt the butter in a large ovenproof saute pan over medium-high heat. Lightly sprinkle one side of each slice of the soaked bread with some flour and some granulated sugar. Place the soaked bread floured-side down in the pan and cook until caramelized, about 5 minutes. Flip the bread over, sprinkle the other side with flour and granulated sugar and transfer the pan to the oven.

Step 5

Bake until the toast is cooked through, caramelized on top and custardy in the middle, 18 to 24 minutes.

Step 6

Sprinkle with confectioners' sugar if using and serve immediately with maple syrup.

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