Brown Butter Brioche French Toast with Orange Maple Syrup

⏱ 30 min · Serves 4

Thick slices of brioche soaked in a vanilla-cinnamon custard, fried in nutty brown butter until lacquered and golden, then drizzled with warm orange-scented maple syrup. Crisp edges, molten middle — the French toast you'd order out, made in half an hour.

Per serving: 720 kcal · 17.0g protein · 83.0g carbs · 35.0g fat

Ingredients

• 8 thick slices (about 2.5cm) day-old brioche or challah
• 4 large eggs
• 250ml whole milk
• 60ml double cream
• 2 tbsp caster sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• Pinch of fine salt
• 60g unsalted butter, plus extra if needed
• 120ml maple syrup
• Zest of 1 orange, plus 2 tbsp orange juice
• Icing sugar, to dust (optional)
• Fresh berries, to serve (optional)

Method

1. In a wide shallow dish, whisk the eggs, milk, cream, caster sugar, vanilla, cinnamon and salt until completely smooth with no streaks of egg white.
2. Warm the maple syrup with the orange zest and juice in a small pan over low heat for 2 minutes, then set aside off the heat.
3. Lay the brioche slices in the custard and soak for 45 seconds per side — long enough to drink it up, short enough that they don't collapse. Lift and let excess drip off.
4. Melt half the butter in a large non-stick frying pan over medium heat. Let it foam and turn golden brown and nutty, about 2 minutes, swirling so it doesn't burn.
5. Add 2–3 slices and cook 2–3 minutes per side until deep golden and slightly puffed. Press gently with a spatula to check the centre feels set, not squishy.
6. Keep cooked slices warm on a rack in a low oven (120C) while you wipe the pan, add fresh butter, and repeat with the remaining slices.
7. Stack on warm plates, spoon over the orange maple syrup, dust with icing sugar and scatter with berries if you like. Serve immediately.