We’re more of a pancake and waffle household, but I enjoyed French toast when I was a kid. This week’s recipe for French Fridays with Dorie was for a sugar-coated version. I gave it a try.

I picked up a mini-loaf of brioche at Iggy’s, perfect for French toast, sliced it up, and left it out overnight to get stale. Pretty simple. You make an enriched custard with cream, sugar, and extra egg yolks, in addition to the milk and eggs of my youth. The bread soaks a few minutes on each side. Then, the bread cooks in butter sprinkled with sugar. The sugar caramelizes and gives the eggy bread a nice finish. The final touch is a sprinkle of powdered sugar.

Initially, I was going to make a single serving, but to my surprise, Howard wanted some for breakfast too. It was good, though I liked it more than he did. I think we’ll go back to pancakes and waffles, even though this was a nice change.

There’s not too much else to say, so I’ll be brief this week. I hope all my American friends had a wonderful Thanksgiving holiday! To see the other Doristas’ verdicts on this one, check out their links here. If you’re interested, you can find the recipe in Dorie Greenspan’s book Around My French Table.