Brunch is the best meal of the day; any excuse for drinking mimosas and Dom Perignon before 5pm gets brownie points with me. And of course the only responsible thing to pair with booze is heaps of buttery brioche bread. I get mine from Levain Artisan Breads, Puerto Rico’s best European-style bakery, which also happens to make the most addictive berry tarts. The best way to use brioche is in french toast, and when soaked in nutmeg-y custard, in becomes reminiscent of a classic bechamel sauce. Stuff 2 slabs of creamy bread with your favorite cheese and it morphs into the sexiest of hybrids: grilled cheese french toast. I mean, just look at that oozing gooey cheese.
ttyl, brunch is waiting :)
Grilled Cheese French Toast
81" slices of brioche bread
sliced mild cheddar
In a large shallow dish, beat together eggs, milk, nutmeg and salt.
Add the slices of bread, submerging in the custard mix. Then, let the bread float in the mix for 2-3 minutes. Flip the bread and soak for another 2-3 minutes. The bread should absorb the mix but not be soggy, so don’t leave it in too long.
Lift the bread out of the custard mix and let any excess drip away back into the dish. Assemble your french toast by layering one piece of soaked bread, sliced cheddar, mozzarella and swiss, and top with another piece of soaked bread.
Heat 1 tbsp butter in a large pan over medium-low heat. Cook the stuffed french toast in the pan about 8-10 minutes per side, or until golden brown and the center of toast springs back when pressed. Continue the process with all bread, adding more butter as needed.