Crunchy 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 Greek yogurt
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½ cup mixed berries
Tools
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whisk
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parchment paper
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medium bowl
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measuring cups
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measuring spoons
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chopping board
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June Pan
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liquid measuring cup
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bread knife
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June Oven
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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
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 June Pan on the middle shelf of the June Oven. Roast the French toast 12 minutes, until it is crispy and golden. 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
