Bethy Leonard’s Buttermilk Brioche French Toast
Beth Leonard Hollis, daughter of store founder Stew Leonard Sr., started Stew 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 Stew Leonard’s.
Ingredients1-1/2 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 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
