DIY Recipe: Aquitaine’s Brioche French Toast

By Maggie Brooks | Boston Magazine |

Enough with the Valentine’s Day reservations, the chocolates, the flowers, and all the overbearingly cheesy to-do. The better solution? Whip up breakfast in bed for your honey. Paired with a mimosa or two, chef Matthew Gaudet’s decadent brioche French toast is a perfectly sweet start to a romantic day. 569 Tremont St., Boston, 617-424-8577,

1    c. heavy cream
1    c. half-and-half
4    eggs 
½   c. sugar
1½ tsp. vanilla extract
½   tbsp. cinnamon
¼   tsp. nutmeg
½   tsp. salt
4    slices fresh brioche, cut to an inch thick
2    tbsp. butter, for the griddle

Preheat the oven to 350 degrees. Combine the first eight ingredients in a medium-size bowl and whisk until fully combined. Place the sliced brioche in the bowl with the wet ingredients and let soak for a few minutes. Meanwhile, melt the butter on a griddle or skillet on medium-high heat, swirling to coat the pan. Sear coated brioche slices on both sides till golden brown, about 1  minutes per side, then place on a baking sheet in the oven for 3 minutes more. Serve with your favorite berries, whipped cream, and pure maple syrup. Serves two.