Cinnamon French Toast
Ingredients
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½ brioche loaf
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3 large eggs
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¼ cup whole milk
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¼ teaspoon salt
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1 teaspoon vanilla extract
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¼ cup light brown sugar
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1 teaspoon ground cinnamon
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Roast cook mode 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
bread knife
chopping board
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
Combine the dry ingredients
Combine the sugar, cinnamon and salt in a small bowl.
¼ cup light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
small bowl
measuring cups
Add the butter
Take a few cubes of butter at a time and rub them into the sugar mixture with your fingertips. Keep rubbing until the mixture resembles a paste.
3 tablespoons unsalted butter
Spread the topping on the bread
Gently spread the topping on the bread, dividing it equally between the slices.
spatula
Cook the French toast
Place the June Pan on the middle shelf of the June Oven. Roast the French toast 12 minutes, until it is crispy and golden brown. June will notify you when the toast is ready. If desired, follow directions on your June to continue cooking.
Add powdered sugar and serve
Remove the June Pan from the June Oven and transfer the French toast to plates or a serving platter. Place the powdered sugar in a strainer and sift the sugar evenly over the toast slices before serving, if using.
1 tablespoon powdered sugar
strainer