MARC MURPHY'S FRENCH TOAST

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Marc Murphy's French Toast image

Provided by Marc Murphy

Time P1DT1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

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

Steps:

  • 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.

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