Marc Murphy's French Toast
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 987
- Total Fat
- 74
- Saturated Fat
- 44
- Carbohydrates
- 63
- Dietary Fiber
- 1
- Sugar
- 51
- Protein
- 15
- Cholesterol
- 517
- Sodium
- 582
- Total: 1 day 1 hr 15 min (includes 24-hour soaking time)
- Active: 15 min
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
Directions
- 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.
- 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.
- Position an oven rack in the middle of the oven and preheat to 350 degrees F.
- 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.
- Bake until the toast is cooked through, caramelized on top and custardy in the middle, 18 to 24 minutes.
- Sprinkle with confectioners' sugar if using and serve immediately with maple syrup.