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.
INGREDIENTS
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
Serving
6 tablespoons maple syrup, more to taste
Confectioners’ sugar, optional
To make French toast
Preheat oven to 350°F Bake Mode with a rack set at position “3.”
In a large bowl, whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together.
Set griddle to 350°F; add 1½ teaspoons butter and evenly coat the cooking surface with melted butter using a wooden spatula.
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.
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.