Marc Murphy’s French Toast
2019-07-30- Yield : 4 to 6 servings
- Cook Time : 15m
- Ready In : 15m
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Ingredients
- 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
Method
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.