Bayless’s black pepper French Toast
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- 1 cup milk
- 2 eggs
- heaping 1/2 tsp. freshly ground black pepper
- heaping 1/2 tsp. freshly ground allspice
- 1/2 cup sour cream
- 2 tbsp. very aromatic honey
- six 3/4 inch thick slices of brioche or other rich egg bread, such as challah, cut in half diagonally
1Whisk together the milk, eggs, freshly ground black pepper, freshly ground allspice, sour cream and the aromatic honey. Lay the challah or brioche in a baking dish. Pour custard evenly over them, pressing lightly on bread to encourage quick absorption of the custard. After 15 minutes, flip brioche slices, nestle them back into custard and press lightly again. When another 15 minutes have passed, the bread should have absorbed most of the custard and be soaked through.
2Heat 2 Tbsp. butter in large 12 inch skillet, preferably non stick. When butter begins to brown, lay half the slices in the pan. Cook til richly browned underneath, about 5 minutes, then flip and brown other side. Repeat with 2 more tablespoons of butter and the rest of the slices. lay 2 slices of French toast on each plate, sprinkle with powdered sugar and serve with fig jam, or crème fraiche or vanilla yogurt.