Author Notes
Just in time for the holidays, an eggy, custardy, spiced French toast that takes comfort food to a new level for breakfast. Inspired by the flavors of gingerbread and adapted from a Pepperidge Farm recipe. —Posie (Harwood) Brien
Ingredients
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2 1/2 cups
whole milk
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6
eggs
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1/2 cup
sugar
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1 teaspoon
ground cinnamon
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1 teaspoon
ground ginger
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1/2 teaspoon
ground cloves
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1/2 teaspoon
ground nutmeg
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1/2 teaspoon
kosher salt
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6
3/4-inch thick slices bread (brioche, challah, or Pullman)
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2 tablespoons
butter, divided, plus more for serving
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2 tablespoons
vegetable oil, divided
-
Jam and maple syrup for serving (optional)
Directions
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Beat the milk, eggs, sugar, spices, and salt together in a bowl.
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Pour the mixture into a shallow baking dish and add the bread slices to the dish. Turn the slices so that they are completely coated with the liquid. Let the bread soak for 10 minutes.
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Heat 1 tablespoon of butter and 1 tablespoon of oil in a skillet set over medium heat. Once hot, add three slices of the bread and cook until golden brown on each side (about 2 minutes per side).
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Remove the slices from the skillet, add the remaining butter and oil, and cook the remaining 3 slices of bread.
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Serve warm with butter. Jam and maple syrup are also welcome at this party.
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