Ingredients
Scale
- 1 large loaf of Brioche bread (pre-sliced or sliced into 1-inch thick pieces)
- 8 large eggs
- 1.5 cups whole milk (or heavy cream for extra richness)
Instructions
- Preheat your oven to 425°F (220°C). Generously grease a large rimmed baking sheet with butter or non-stick cooking spray.
- In a large shallow bowl or pie dish, whisk the 8 eggs and 1.5 cups of milk until the mixture is completely smooth and no streaks of egg white remain. Dip each slice of brioche into the egg mixture, allowing it to soak for about 5-10 seconds per side. Arrange the soaked slices in a single layer on the prepared sheet pan, fitting them snugly together.
- Place the sheet pan in the center rack of the oven. Bake for 10 minutes, then carefully remove the pan and flip each slice using a wide spatula. Return the pan to the oven and bake for another 8 to 10 minutes. The French toast is done when the slices are puffed up, golden brown on both sides, and the custard is fully set.
- Remove the pan from the oven and let it cool for just a minute. Serve the slices immediately while they are hot and fluffy.
- Cook Time: 30 minutes