Treat yourself and your bestie to a breakfast favorite! Topped with a crunchy walnut streusel and mouth-watering maple syrup, this French toast recipe puts the fun in Sunday Funday.
Cook Time
8 minutes
Total Time
28 minutes
Yield
2 servings
Ingredients
Walnut Streusel
¼ cup all purpose flour (30 g)
2 tablespoons granulated sugar
2 tablespoons dark brown sugar, lightly packed
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
3 tablespoons unsalted butter, cubed and chilled
¼ cup walnuts (25 g), chopped
French Toast
2 large eggs
¼ cup whole milk (60 mL)
¼ cup heavy cream (60 mL)
1 teaspoon vanilla extract
2 tablespoons dark brown sugar, lightly packed
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
½ teaspoon kosher salt
4 slices brioche bread, 3/4 in (2 cm)
2 tablespoons unsalted butter
¼ cup maple syrup (85 g)
Nutrition Info
Calories 861
Fat 60g
Carbs 71g
Fiber 2g
Sugar 48g
Protein 15g
How to Make It
1. Step
Make the walnut streusel: Preheat the oven to 375°F (190°C). Line a baking sheet with a nonstick mat.
2. Step
In a medium bowl, combine the flour, granulated and brown sugars, salt, and cinnamon. Work the butter into the dry ingredients with a fork until crumbly. Add the chopped walnuts and mix well.
3. Step
Spread the streusel on the prepared baking sheet and bake for 20 minutes, stirring halfway, until golden brown. Remove from the oven and let cool slightly, then crumble and let cool completely before using. The streusel will keep in an airtight container for 1 week.
4. Step
Make the French toast: In a large baking dish, beat the eggs, then add the milk, cream, vanilla, brown sugar, cinnamon, nutmeg, and salt and whisk well to combine.
5. Step
Add the bread in a single layer and press down gently into the custard. Let soak for 5 minutes, then flip and soak for another 10 minutes.
6. Step
Melt 1 tablespoon of butter in a large skillet over medium heat. When the foaming subsides, carefully transfer 2 slices of bread from the custard to the pan and cook until golden brown, about 2 minutes per side. Repeat with remaining butter and soaked bread.
7. Step
Top the French toast with the walnut streusel and maple syrup.
