Brioche French Toast
with maple syrup and powdered sugar
Thick-cut brioche soaks in a vanilla-cinnamon egg custard until saturated, then hits a buttered pan until the outside is deep golden and caramelized. The center stays custardy and soft, closer to bread pudding than breakfast toast. Finished with maple syrup and a dusting of powdered sugar.
“Weekend brunch energy on any morning.”
Brioche French Toast
with maple syrup and powdered sugar
Thick-cut brioche soaks in a vanilla-cinnamon egg custard until saturated, then hits a buttered pan until the outside is deep golden and caramelized. The center stays custardy and soft, closer to bread pudding than breakfast toast. Finished with maple syrup and a dusting of powdered sugar.
“Weekend brunch energy on any morning.”
Eat how your house eats
Dairy-Free: Your chef swaps heavy cream for coconut cream and butter for olive oil.
Tell us how your house eats and your chef will handle it from there
Cooked in your kitchen. Not shipped, not reheated.
Your chef arrives at your home, cooks in your kitchen, and leaves everything clean. No delivery windows. No assembly. No mystery ingredients. Just dinner, ready when you are.
How it works
01
We learn your household.
Allergies, picky eaters, the way your Tuesdays go. We build your profile before anyone steps in your kitchen.
02
We propose your menu
Each week, dinners built for your household. Keep what we send, swap a dish, or send us a request.
03
Your chef handles the kitchen
Shopping, cooking, cleanup. Plus heating notes so the rest of the week is easy.
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Brioche French Toast
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