BETHY LEONARD’S BUTTERMILK BRIOCHE FRENCH TOAST
Beth Leonard Hollis, daughter of store founder Tom Leonard Sr., started Tom Leonard’s in-store bakery more than 30 years ago after apprenticing for a baker in Paris. Here, she shares her family’s favorite French toast recipe using buttery brioche, imported from France and available at Tom Leonard’s.
Ingredients
- 1-1/2 cups Buttermilk, shaken
- 4 Large Eggs
- 3 tbs. Sugar
- 12 slices Brioche Bread
- Unsalted Butter, used to grease pan
- Whipped Cream, for serving
- Raspberries, for serving
Directions
- Preheat an electric griddle to 350 degrees
- Whisk buttermilk, eggs, and sugar until well blended
- Pour mixture into a shallow baking dish and dip brioche bread 2 slices at a time (be sure to coat both sides!)
- Transfer to the buttered griddle and cook until bottom is golden brown. Flip and cook until opposite side is golden
- Hold cooked pieces in a large shallow baking pan and keep warm in the oven until ready to serve