Tuesday, 14 March 2017

Brioche French Toast

Serves 3 as part of breakfast
Whole milk- 1 cup
Double cream- 1/4 cup
Eggs- 3
Vanilla extract- 1/2 tsp
Dark brown sugar- 1/4 cup
Salt- a pinch
Brioche bread- 6, one inch thick slices
Butter- 1 1/2 tbsp

Whisk together the milk, double cream, eggs, vanilla brown sugar and salt in a bowl until well combined.
Arrange the brioche slices in a high rimmed baking tray, without overlapping each other
Pour the milk-egg mix over the bread slices, making sure all the pieces are soaked.
Cover with a cling film and leave in the fridge for about an hour.
Remove after 2 hours and flip the bread slices over, carefully.
Cover with cling film and place back on the fridge for another hour.
When ready to cook, place a frying pan over medium heat and melt about 1/2 tbsp butter.
Fry the bread slices till they turn golden brown on both sides. 
Do them in batches of 2, as its easier to manage. Make sure you dont burn them. 
After each batch, add more butter, 1/2 tbsp at a time and continue frying.
If you feel the butter is getting burnt, use a kitchen towel to wipe off the burnt butter before proceeding with the next batch.
Dust some icing sugar on top and serve with honey, maple syrup or golden syrup and fruit on the side.
If you would like to try a butterscotch brioche bread pudding, you can find the recipe here

Notes: Add 1/2 tsp cinnamon or a pinch of nutmeg to the batter for another version.
Soaking the bread till all of the liquid is used up is ideal, but if you are short of time, you can leave it for just half an hour or so just till the bread slices are pretty well soaked.
I fried the bread in my Le Creuset cast iron pan and it worked wonders because of the heat retention.


Chitz said...

The texture of the bread looks very tempting esp for a bombay toast lover like me and hence the soaking time should definitely be worth it ! I think you forgot to mention to whisk the brown sugar also in the milk-egg mixture..