This is the biggest, cheapest homemade French toast you’ll ever see.

INGREDIENTS:

Dough:

• 1 cup (237ml) water

• 1 cup (237ml) milk

• 5 teaspoons (18g) instant dry yeast

• 2 large egg yolks

• 2 tablespoons (26g) granulated sugar

• 7 cups (750g) of Unbleached Bread Flour, plus more for dusting

• 5 tablespoons (70g) unsalted butter

• 3 teaspoons (18g) fine sea salt

• 2 large eggs

Toasted Marshmallow Hot Chocolate Sauce:

• 1/2 cup (108g) granulated sugar

• 1/4 cup (42g) light brown sugar

• 1/2 cup (46g) unsweetened cocoa powder

• 1/2 cup (118ml) cold water

• 4 marshmallows, toasted

• 2 or 3 - 10” skewers

• 2 teaspoons (9g) vanilla extract

• 1/4 teaspoon (2g) fine sea salt

• Vanilla Ice Cream, topping

Assembly:

• 2 loaves of unsliced Brioche Bread, Either from the recipe above or store-bought

• 3 eggs

• 2 egg yolks

• 1 teaspoon (3g) ground cinnamon

• 1/4 teaspoon (under 1g) allspice

• 1/4 teaspoon (under 1g) nutmeg

• 2 tablespoons (26g) granulated sugar

• 1.5 cup (355ml) milk

• 1/2 cup (118ml) heavy cream (optional)

INSTRUCTIONS:

Dough:

1. Preheat the oven to 350F. Combine water and milk, heat to 95F, and whisk in the yeast. Add egg yolks and whole eggs to the same mixture, mix until homogeneous, add sugar and mix until combined.

2. To a large bowl, add flour, salt, and whisk until combined. Add your liquid mixture to a stand mixer bowl over medium-low speed, and add your flour mixture in a quarter cup increments until all is added and let mix and knead for 2 to 3 minutes or until smooth.

3. Then add softened butter* and mix for 3 to 5 minutes until smooth; shape your dough into a ball, place it in a greased bowl, cover with plastic wrap and let it rest for 1.4 hours or until doubled.

4. Place onto a floured work surface, divide your dough into 2 even pieces, roll each piece into a rough rectangle, roll that rectangle, starting from the long side (to create a tub), place your dough into a greased 1lb loaf pan and repeat with the other half.

5. Cover your dough with greased plastic wrap and proof for 1 hour or until the dough peaks out of the bread pan.

6. Brush with egg wash (one egg yolk and a splash of water.) and place in the oven for 35 to 40 minutes or until golden brown. Optionally brush with melted butter. Take your bread out of the pan and put it on its side on a wire rack to cool down.

*If you are mixing by hand, replace the butter with vegetable oil.

Toasted Marshmallow Hot Chocolate Sauce:

1. In a medium sauce-pot, add sugar, brown sugar, salt, and whisk until combined, then whisk in cocoa powder, and add water.

2. While frequently whisking, bring that to a boil, over medium-high, then reduce the heat to low and let it simmer, stirring often until thickened and glossy, about 3 minutes.

3. Put your marshmallows in a skewer, brush them with a flame until charred all over, add that to your chocolate sauce, cut the heat and whisk until combined, and finally whisk in vanilla.

Assembly:

1. Preheat the oven to 375F. Cut the end pieces of your loaf of bread, then cut it into 3 to 4” thick segments (3 to 4 pieces per loaf.)

2. In a medium-size bowl, add whole eggs, egg yolks, allspice, cinnamon, and a pinch of nutmeg; whisk all that until combined, then whisk in sugar, milk, and heavy cream.

3. Heat a 12” skillet over medium-high, and add enough butter to coat the pan; while the butter is melting, add your bread to your liquid mixture and let soak for 10 seconds. Then, gently flip it and let it soak for another 10 seconds. (if the bread is still holding up well, you can repeat this process one more time.)

4. Carefully transfer to your pan and let it cook for 2 to 3 minutes, then flip and toast for another 2 to 3 minutes and place in the oven for 7 to 10 minutes or until slightly firmed up and cook through.

5. Place your french toast on a plate, add the desired amount of your marshmallow chocolate sauce, and optionally but recommended, add one scoop of vanilla ice cream.