When I was a little girl, one of my favorite breakfasts was french toast.
My Mother would cut the bread slices in various shapes by using a cookie cutter on plain white bread. After frying the egg coated bread, she would layer the different cut out shapes on a large plate,… put a small rectangle butter slice on the hot toast and then sprinkle with powdered sugar. Yummy!
I could have eaten it just like that, but then she would add warm maple syrup in decadent amounts and I was in heaven!
I started experimenting with different breads several years ago…sour dough, soft roll bread, Italian bread and when I found buttery thick brioche, this recipe exploded with flavor.
I hope you like it as much as my family does. It makes a perfect special breakfast when you add warmed apples, peaches, blueberries, or any fruit of your choice. I have used bananas foster sauce when I really wanted to make this taste fabulous!
Or just sprinkle with powdered sugar, add a dollop of whipped cream and you have a great combination.
Don’t forget the warmed maple syrup…use the real stuff for this! Soooooo good!
- 1 (1 pound) loaf rectangular brioche bread
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1 tablespoon confectioners' sugar
- 6 eggs
- 2 tablespoons unsalted butter
- Place a metal mixing bowl and beaters from an electric mixer into the freezer to chill.
- Trim the end crusts from the brioche bread, and slice the loaf in half; cut each half in half again (4 pieces), and cut each quarter in half to total 8 pieces of brioche.
- Beat 1 cup of heavy cream, vanilla extract, and confectioners' sugar together with electric mixer in chilled metal bowl with the chilled beaters until the cream forms soft peaks; set aside.
- Whisk the eggs and cream together in a large bowl, and place the bread pieces into the mixture, spooning the cream over the bread to coat. Allow to stand for 5 minutes.
- Heat the butter in a skillet over medium heat until fragrant, and lay the coated brioche pieces into the skillet.
- Cook until the French toast is golden brown, about 3 minutes per side.
- To serve, place 2 pieces of French toast onto a plate, overlapping slightly and top with a generous dollop of whipped cream or a sprinkle of powdered sugar. strawberries.
- The bread can soak in the egg mixture in the fridge for up to an hour for more flavor.
- Top the cream with several fresh strawberries or several blueberries.