French Toast For Two

Name: French Toast For Two
Total time: 28
Yield: 2
Ingredients: ¼ cup all purpose flour; 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; 2 large eggs; ¼ cup whole milk; ¼ cup heavy cream; 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

Recipe by Betsy Carter from tasty.co

Desserts 28 Mins.

Ingredients

2 servings

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¼ cup all purpose flour
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2 tablespoons granulated sugar
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2 tablespoons dark brown sugar, lightly packed
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¼ teaspoon kosher salt
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½ teaspoon ground cinnamon
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3 tablespoons unsalted butter, cubed and chilled
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¼ cup walnuts, chopped
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2 large eggs
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¼ cup whole milk

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¼ cup heavy cream
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1 teaspoon vanilla extract
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2 tablespoons dark brown sugar, lightly packed
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½ teaspoon ground cinnamon
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¼ teaspoon freshly grated nutmeg
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½ teaspoon kosher salt
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4 slices brioche bread, 3/4 in (2 cm)
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2 tablespoons unsalted butter
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¼ cup maple syrup

Instructions

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