Crunchy French Toast
Ingredients
½ brioche loaf
3 large eggs
¼ cup whole milk
¼ teaspoon salt
1 teaspoon vanilla extract
¼ cup Greek yogurt
½ cup mixed berries
¼ cup maple syrup
½ cup granola
Tools
whisk
parchment paper
medium bowl
measuring cups
measuring spoons
chopping board
liquid measuring cup
bread knife
June Pan
June Oven
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Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Roast setting using the button below.
June Oven
Slice the bread
Use a knife to cut the bread crosswise into 4 slices, each about ¾” thick.
½ brioche loaf
chopping board
bread knife
Start the custard
Crack the eggs in a medium bowl.
3 large eggs
medium bowl
Finish the custard
Add the milk, salt and vanilla to the eggs. Whisk until thoroughly combined.
¼ cup whole milk
¼ teaspoon salt
1 teaspoon vanilla extract
liquid measuring cup
measuring spoons
whisk
Soak the bread
Gently dip the bread in the custard one slice at a time, flipping each slice in the liquid so the custard soaks the bread. Arrange the French toast on the June Pan lined with parchment paper with space between each slice.
parchment paper
June Pan
Cook the French toast
Place the French toast on the middle shelf of the June Oven. June will notify you when the French toast is ready.
Garnish and serve the French toast
Stack two slices of French toast on two plates and evenly divide the Greek yogurt and berries between the stacks. Drizzle the French toast with maple syrup and sprinkle with the granola before serving.
¼ cup Greek yogurt
½ cup mixed berries
¼ cup maple syrup
½ cup granola
measuring cups
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