Brioche French Toast

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!

Enjoy!

Me

Brioche French Toast

2014-03-21 02:55:30

Serves 4

Using buttery thick sliced Brioche brings a new dimension to french toast. Add blueberries or strawberries or apples to make this a stunning, special breakfast.

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Prep Time

15 min

Cook Time

15 min

Total Time

35 min

Prep Time

15 min

Cook Time

15 min

Total Time

35 min

Ingredients

1. 1 (1 pound) loaf rectangular brioche bread
2. 1 cup heavy cream
3. 1 teaspoon vanilla
4. 1 tablespoon confectioners' sugar
5. 6 eggs
6. 2 tablespoons unsalted butter

Instructions

1. Place a metal mixing bowl and beaters from an electric mixer into the freezer to chill.
2. 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.
3. 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.
4. 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.
5. Heat the butter in a skillet over medium heat until fragrant, and lay the coated brioche pieces into the skillet.
6. Cook until the French toast is golden brown, about 3 minutes per side.
7. 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.

Notes

1. The bread can soak in the egg mixture in the fridge for up to an hour for more flavor.
2. Top the cream with several fresh strawberries or several blueberries.

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