Sugar-Crusted French Toast has a double coat of sugar, an extra rich custard and is a sublime treat for a decadent breakfast or comforting dessert!
Sugar-Crusted French Toast
After making the executive decision to skip the potatoes with prunes for last week’s French Friday’s with Dorie, I’m back with a dish more to my family’s liking. Dorie’s Sugar-Crusted French Toast was special in a number of ways.
First, it was sugar-crusted. More on that later. Second, it was made with nice thick slices of eggy brioche. And instead of the milk my mom used in her version, Dorie had us use a combination of whole milk and cream with a nice slosh of vanilla.
Tips for Making this Sugar-Crusted French Toast
The slightly stale brioche slices were soaked in the rich vanilla custard, then fried in butter sprinkled with sugar. If your bread is not day old, just leave it out uncovered, turning it over at least once, to assist the drying process.
Before flipping, the tops of the bread were also dusted with sugar, doubling the caramelization potential. Who wouldn’t love that???
I presented this as a breakfast dish to the hubby. He is pretty set in his way, and to be “Bill approved,” shaking up breakfast foods by serving them for dessert might be a bit of a stretch. But this sugar-crusted French toast was an A-OK way to start the day, served with either with berries or maple syrup or both.
It was no worse for him than those chocolate glazed donuts he brings home from the bakery “for the kids.” We’re down to one child living at home, and she won’t eat those. So I’ve got his number.
- 6 large eggs
- 3 large egg yolks
- 3 1/2 cups whole milk
- 2/3 cup plus 8 tablespoons sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 6 4x4x1-inch slices egg bread
- 6 tablespoons (3/4 stick) butter
Whisk eggs, yolks, milk, 2/3 cup sugar, vanilla, and salt in large baking dish. Place bread in single layer in egg mixture, then spoon egg mixture over the bread. Let stand until soaked through, about 3 minutes.
Melt 3 tablespoons butter in a large nonstick skillet over medium heat. Sprinkle 2 tablespoons sugar into the skillet. Add 3 bread slices to each skillet; cook until deep golden on bottom, about 3 minutes. Sprinkle top of bread slices with 2 tablespoons sugar, then turn slices over and cook until deep golden on bottom, about 3 minutes. Transfer French toast to plates. Repeat process for the rest of the slices.
Serve with your favorite French toast toppings.
Amount Per Serving: Calories: 389 Total Fat: 15g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 344mg Sodium: 498mg Carbohydrates: 44g Net Carbohydrates: 0g Fiber: 1g Sugar: 25g Sugar Alcohols: 0g Protein: 18g