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French Toast with Browned Butter

Quite simply, the griddle section of this technique guide would be incomplete without a classic breakfast dish. However, there is nothing basic about this timeless toast when topped with nutty, rich browned butter.

BEFORE YOU START: If bread is fresh, leave out overnight to dry. Substitute challah bread for brioche, if desired.

French Toast

1½ cups milk

4 eggs

1 teaspoon vanilla extract

1 teaspoon granulated sugar

½ teaspoon ground nutmeg

Pinch of salt

6 slices dry brioche bread, 1 inch thick

1 tablespoon butter, divided, more as needed

Browned Butter

4 tablespoons butter


6 tablespoons maple syrup, more to taste

Confectioners’ sugar, optional

To make French toast

  1. Preheat oven to 350°F Bake Mode with a rack set at position “3.”

  2. In a large bowl, whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together.

  3. Set griddle to 350°F; add 1½ teaspoons butter and evenly coat the cooking surface with melted butter using a wooden spatula.

  4. One slice at a time, dip bread in the egg mixture, letting excess custard drip back into the bowl; transfer to griddle and cook until golden, 2–3 minutes per side, adding more butter as needed.

  5. Transfer griddled French toast to a baking sheet. Bake until puffed, 8–10 minutes.

To make browned butter In a skillet over medium-low heat, cook and constantly stir 4 tablespoons butter until foam subsides and browned bits form, 3–5 minutes. Transfer browned butter to a cold serving dish.

To serve Drizzle browned butter over baked French toast. Top each slice with 1 tablespoon maple syrup or more to taste. Dust with confectioners’ sugar.

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