Brioche french toast — cookly.recipes

Day-old brioche soaked long enough to go to custard in the middle without falling apart.

WHAT YOU GET

The chef's hidden note — the technique no cookbook prints
Every component built from scratch, each with its own spec
Films on choosing and judging the produce before you buy it
Gross and net gram weights for every ingredient, per portion
Time and temperature at each stage, as run in the restaurant
A photo at every step that can go wrong
Substitutions for anything hard to find where you live
What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment: Shallow dish, Non-stick pan
Allergens: Gluten, Egg, Milk
Method: 21 steps · 9 photographed · 3 filmed
Components: 3 made from scratch
Films: 2, 7 min

3 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Brioche loaf

Film

A rich egg-and-butter yeast loaf, mixed the day before and baked so it can stale a day before soaking.

Supermarket brioche is soft and full of emulsifiers — it collapses in the custard instead of holding its shape.

Strong white flour000 g
Eggs000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 12
Time: 19 h
Hands-on: 45 min

Makes One 800 g loaf · 8 thick slices, freezes 1 month

Two days before service: bake on day one, slice and dry on day two

Weights and method unlock on purchase

Custard

Eggs whisked into warm vanilla-infused cream and milk, strained, then chilled before the bread goes in.

There is nothing to buy — the point is the cream-to-egg weight, which decides whether the middle sets or leaks.

Eggs000 g
Egg yolks000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 7
Time: 1.3 h
Hands-on: 12 min

Makes 500 ml · soaks 4 thick slices, keeps 2 days refrigerated

Up to 2 days ahead; it has to be fridge-cold before the bread goes in

Weights and method unlock on purchase

Blueberry compote

Film

Blueberries cooked briefly with sugar and lemon until half of them burst and the juice runs syrupy.

Jarred compote is set with pectin and tastes only of sugar; here the set comes from reducing the fruit's own juice.

Blueberries000 g
Caster sugar000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 6
Time: 25 min
Hands-on: 15 min

Makes 220 g · keeps 1 week refrigerated

Up to 5 days ahead, or while the brioche soaks

Weights and method unlock on purchase

WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

Brioche000 g
Eggs000 g
Double cream000 g
Whole milk000 g
Vanilla000 g
Smoked something000 g
A whole bulb000 g
Cold-pressed oil000 g
Aged for weeks000 g

The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

2 films · 7 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING4:00

Which bread works and which collapses

TECHNIQUE3:00

Soak time by slice thickness

METHOD

STEP BY STEP — 21 STEPS

9 photographed · 3 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 9 of the 21 carry a photo of what it should look like at that moment, and 3 carry a short clip for the parts a still cannot show.

Hardest step: soaking brioche through without collapsing — step 13 of 21.

01
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview
02
03
04
05
06
+ 15 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

2 things Clara Dubois watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

01
Day-old is not optional
What to do about it
02
Finishing in the oven, not the pan
What to do about it

The chef's hidden note

The soak time by slice thickness, and the pan temperature that finishes the middle.

Written by Clara Dubois. Visible only to people who bought this recipe.

Read it — $6.99

NOTES FROM THE KITCHENS

201 verified cooks · 88% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $6.99 ONCE

201 people cooked it, 88% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 299 more cooks the price becomes $14.99. Your copy never does.

One payment · Yours for good · No subscription