stephmodo: Pain Trouve au Four (Baked French Toast)

Pain Trouve au Four (Baked French Toast)

• 20 February 2008

Boulangerie Bay Bread has a lovely little cookbook, perfect for San Francisco ex-pats :) Although I must say, despite my best efforts, my version never looks like their version. That being said, it is still enjoyable nonetheless. I made this for the husband on his birthday.

Pain Trouve au Four (Baked French Toast)

1 loaf day-old brioche, sliced 3/8 to 1/2 inch thick
1/2 c. plus 2 TB. sugar
3 extra-large eggs
1 cup whole milk
1 cup heavy cream
1/4 tsp. pure vanilla extract

Preheat the oven to 350 degrees. Lightly spray 6 ramekins with vegetable oil spray. Using a round cookie cutter (I used a glass) the same diameter as your ramekins, cut out 18 rounds of brioche. Place 3 rounds of brioche into each ramekin. In a medium bowl, whisk together 1/2 cup of the sugar and the eggs. Whisk in the milk, cream, and vanilla extract until well combined. Pour 1/2 cup of this mixture into each ramekin, making sure the brioche is completely soaked. Sprinkle 1 tsp. of sugar over each ramekin.

Arrange the ramekins on a sturdy baking sheet. Bake in the center of the oven for 30 to 35 minutes or until no liquid rises to the surface when the brioche is gently pressed in the center (they will rise, almost souffle-like before falling out of the oven). Let cool in the ramekins, then remove from the ramekins by running a knife around their perimeters and turning the French toasts out of pan. Served browned-side up, with warmed pure maple syrup or jam.

* Note: You can also use good quality challah in lieu of brioche (I did this--can't find plain brioche in SLC). Also, if you want to make this in advance, don't soak it overnight (soak it for about 4 hours or so). Then bake it completely and just reheat in the microwave in the morning.


  1. It's crazy how things can disappear from one's fridge. Also, good served chilled :)

  2. Steph-fyi from an slc native. They do beautiful Brioche at The Bakery on 250 So. 300 E. (There is a long french name associated with it, but they just go by the "bakery" now.) They make it on Fridays in different sizes, and you can get the day olds on Saturday half off! Gorgeous little place, you must go :-)


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