History

Brioche French toast became a Vegas signature when Thomas Keller opened Bouchon at the Venetian in 2004, a French bistro built around the Las Vegas brunch. The recipe was a refinement of Keller's Yountville version: brioche from the Bouchon Bakery, custard-soaked overnight, oven-finished rather than fried. Keller's team teaches the technique through the Bouchon Bakery cookbook. The plate is the most-photographed brunch in Vegas and runs daily on the Bouchon menu (the Bistro and the Bakery counter both).

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Common allergens: Gluten, Dairy, Eggs

Make it at home

Yield 4Hands-on 20 minTotal 9 hrDifficulty Easy

Ingredients

  • 4 thick slices of day-old brioche (3cm thick)
  • 4 large eggs
  • 240ml whole milk
  • 120ml heavy cream
  • 60g caster sugar
  • 1 vanilla bean, split, seeds scraped
  • Pinch of salt
  • 60g unsalted butter, browned
  • Grade-A maple syrup
  • Powdered sugar
  • Fresh berries

Method

  1. Whisk the eggs, milk, cream, sugar, vanilla seeds and salt in a wide bowl until smooth.
  2. Lay the brioche slices flat in a baking dish. Pour the custard over. Cover and refrigerate at least 8 hours, ideally overnight, turning once.
  3. Heat the oven to 190C (375F). Brown the butter in an oven-safe skillet over medium heat until nutty and amber, 4 to 5 minutes.
  4. Place the soaked brioche slices in the foaming brown butter. Cook 2 minutes per side to set the surface.
  5. Transfer the skillet to the oven. Bake 8 to 10 minutes until the centres are set and the tops are golden.
  6. Dust with powdered sugar, top with berries, serve with warm maple syrup on the side.

Tip from the editors. Day-old brioche is essential; fresh brioche turns mushy. If you only have fresh, dry the slices in a low oven for 10 minutes first.

Where to eat bouchon french toast

Bouchon French toast in Las Vegas

Featured by TableJourney as a signature dish of Las Vegas. See where to eat Bouchon French toast in Las Vegas or the Las Vegas signature dishes guide.

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