Cinnamon French Toast

Method

1. 1

   Step 1

   Preheat the oven to 200°F (95°C / Gas ¼) to keep the cooked toast warm. Set a wire rack over a 13 x 18-inch (33 x 46 cm) rimmed baking sheet and place it in the oven.

2. 2

   Step 2

   Whisk the eggs with the cinnamon, vanilla and salt in a 9 x 13-inch (23 x 33 cm) shallow baking dish for 30 seconds, until no streaks of egg white remain. Gradually whisk in the milk until evenly combined; a few small cinnamon flecks are normal.

3. 3

   Step 3

   Lay two slices of brioche in the custard and soak for 20 seconds per side. Lift each slice gently and let excess custard drip back into the dish for 5 seconds; the bread should feel saturated but still hold its shape.

4. 4

   Step 4

   While the first slices soak, heat a 12-inch (30 cm) nonstick frying pan over medium heat for 2 minutes. Add ½ tbsp of the butter and swirl to coat the base; it should foam without turning dark brown.

5. 5

   Step 5

   Place the two soaked slices in the pan without overlapping and cook for 3–4 minutes, until the undersides are evenly golden brown. Turn with a wide spatula and cook for another 2–3 minutes, reducing the heat to medium-low if the bread browns too quickly.

6. 6

   Step 6

   Check that the centers are softly set rather than wet, with an internal temperature of 160°F (71°C) measured by inserting an instant-read thermometer horizontally into the middle of a slice. Transfer the cooked slices to the warm oven rack in a single layer so their undersides stay crisp.

7. 7

   Step 7

   Cook the remaining bread in three more batches, soaking each pair just before frying and adding ½ tbsp butter for each batch. Stir the custard before every soak to redistribute the cinnamon, and carefully wipe any burnt butter from the pan with a folded paper towel / kitchen paper held in tongs.

8. 8

   Step 8

   Serve two slices per person on warmed plates as soon as the final batch is ready. Divide the berries and maple syrup evenly among the four portions.