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French Toast For Two

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.

by Betsy Carter and Morgan Walker featured in French Toast For Two Vs. French Toast For a Crowd

Total Time

28 minutes

28 min

Prep Time

20 minutes

20 min

Cook Time

8 minutes

8 min

Total Time

28 minutes

28 min

Prep Time

20 minutes

20 min

Cook Time

8 minutes

8 min

Ingredients

for 2 servings

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, chopped (25 g)

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)
    Calories 763
    Fat 53g
    Carbs 62g
    Fiber 1g
    Sugar 39g
    Protein 15g

Estimated values based on one serving size.

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Preparation

  1. Make the walnut streusel: Preheat the oven to 375°F (190°C). Line a baking sheet with a nonstick mat.
  2. 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. 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. 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. 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. 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. Top the French toast with the walnut streusel and maple syrup.
  8. Enjoy!
 

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