FRENCH TOAST | PLATED OR POURED
FACT: French Toast is only as good as the bread you use. My go to bread has always been a French Brioche Loaf. Trust me when I say the bread is game changer! Usually available at your local french bakery, it’s a rich buttery bread perfect for absorbing the custard mix. I’ll put it to you another way. I swear by NYC brasserie, Balthazar. And if brioche is their go-to, then there’s no question it’s also mine and should be yours. Enjoy your breakfast!
Thick (about two-inch) slices of brioche bread
1/2 cup of half and half
2 tbsp sugar
1 tsp of cinnamon
1 tbsp unsalted butter
Half of a vanilla bean, split and scraped
Spoonful of lemon sour cream*
Beat the eggs, milk, sugar and cinnamon until well combined.
In a nonstick skillet, heat the butter until barely foamy.
After having cut thick slices, thoroughly coat the bread with the egg mixture (dripping off excess), dont soak the bread! Add to the pan, and cook about 4 minutes on each side or longer. The bread is thick so slices may require more time to cook through.
Meanwhile, warm some maple syrup with the vanilla bean — throw the seeds and the bean in with the syrup.
To make the Lemon Zest Sour Cream, add some grated lemon zest to sour cream and whip until thickened, so the cream won’t just melt and fade away when it hits the hot bread.
Top with a big spoonful of lemon sour cream — the cool tartness will balance the sugar.
Lastly, garnish with raspberries. It should look a little something like this:
‘Plated or Poured’ is our new food and drink column featuring Rashad Frazier, a prolific home cook who hails from North Carolina and currently lives in NYC. When it comes to food and drink, he stands for everything good and righteous. You can keep up with his culinary exploits and so much more on his food and lifestyle blog, PULLEDTOGETHER.
Follow Rashad’s journey on Instagram.