loaf brioche or challah bread, cut into 1/2-inch slices (ideally day-old)
1 1/4
cups whole milk
4
tbsp unsalted butter, plus more for serving
4
tbsp vegetable oil
1
ripe banana, peeled and sliced
2
cups pure maple syrup, for serving
1/2
tsp ground cinnamon
1
tbsp zest of 1 lemon
1
tbsp sugar
1
pinch salt
1
pinch freshly grated nutmeg
2
tbsp pure vanilla extract
1
medium orange, juiced (about 1/4 cup)
1/2
cup rasins
Directions
1.
Whisk together eggs, milk, juice, vanilla, sugar, juice, cinnamon, nutmeg, and salt in a large shallow bowl. Add milk and beat until combined.
2.
In a large heavy skillet, heat 4 tablespoons oil and 2 tablespoons butter over medium-high until sizzling. Gently dip brioche, one slice at a time, into egg mixture to coat and add to skillet (do not crowd pan).
3.
In batches, cook until golden brown on both sides, 5 minutes per batch, flipping once. Transfer to a paper-towel-lined wire rack.
4.
Repeat with remaining brioche, adding remaining oil and butter as needed. (Reduce heat if brioche is browning too quickly.)
5.
Add banana slices and rasins on top of french toast. Serve with butter and maple syrup.
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