French Toast Skillet

Enjoy this delicious recipe from Chef Deirdre Quinn of Chicago's G&O.

Prep: 2 hours 30 minutesCook: 15 minutesTotal: 2 hours 45 minutesDifficulty: Easy


  • 1 small brioche loaf, cut into 1" cubes
  • 7 egg yolks
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1⁄2 cup sugar
  • 1 tablespoon vanilla extract


  • Dry out brioche cubes (uncover overnight or bake in the oven at 250ºF for 20 min).
  • In a large mixing bowl, make a custard by combining yolks, milk, cream, sugar and vanilla. Whisk until well combined.
  • Completely submerge dried brioche in custard and allow to soak until bread is completely rehydrated (approx. 2 hours).
  • Preheat oven to 450ºF degrees.
  • Gently squeeze out excess custard and transfer brioche pieces to a well buttered 8” cast iron pan (an 8"x8" pyrex baking dish will work if you don’t have a cast iron pan).
  • Bake for approximately 15 minutes or until the custard is set.
  • Top with powdered sugar and/or your favorite syrup.