With over a decade of culinary experience, I've refined this indulgent brioche French toast recipe for the perfect balance of caramelized sweetness and spice.
Split the vanilla pod and scrape out the seeds. Combine with the milk and 80 g of vergeoise sugar in a saucepan. Bring to a boil, then remove from heat to infuse and cool completely.
Slice the stale brioche into thick pieces. In a bowl, whisk the eggs with the remaining 20 g of sugar until smooth.
Quickly dip each brioche slice into the cooled milk mixture—just enough to soak without disintegrating—then coat in the egg mixture.
Melt the butter in a large nonstick skillet over medium heat. Fry the slices until golden brown on both sides, about 2-3 minutes per side.
Arrange on a serving plate, dust generously with icing sugar and cinnamon powder. Garnish with fresh seasonal strawberries, rhubarb, or a scoop of vanilla ice cream for an extra touch of elegance.
