French Toast Soak

Chefs: Wyatt Brege, Patty Pereira

Yield: 4.5 Quarts

Ingredients:

  • 2 Quart Egg yolk, liquid
  • 2 Quart Whole Milk (not raw)
  • 1 Cup Coconut Sugar
  • ½ Cup Cinnamon, ground
  • 1 tsp Kosher Salt

Directions:

  1. In a large mixing bowl, whisk together wet ingredients until thoroughly combined

  2. Add the dry ingredients to the mixtures until the color is uniform

Notes:

  • Cane sugar can be used in substitute of coconut sugar if out; powdered sugar is not a substitute

  • Use the thick cut Pullman brioche bread, if out thick cut sourdough is an alternative. Do not use other bread bases such as gluten free or sprouted grains