Brioche French Toast
Brioche French Toast
Pancakes are a weekend tradition in our home. My six year old son absolutely insists on having fluffy home made American style pancakes every weekend.
Well this weekend we thought we would switch it up and do something a little different, and so was born the brioche French toast with a sprinkling of cinnamon sugar, topped with fresh fruits and drizzled with Canadian maple syrup Yummy!
I used brioche instead of white bread because of the soft fluffy texture and buttery flavour that you get from brioche.
Although these were a deviation from our usual pancakes, they were definitely a hit, and will be added to our weekend menu from now on.
You should try these out yourself and see if they make your weekend menu or even become a family favourite.
Recipe
Serves 4
8 slices of brioche (around an inch thick each slice)
2 eggs
250 ml full fat milk
1 tsp vanilla extract
80g butter
Method
Break the eggs into a wide shallow dish and add the milk and vanilla, whisk well.
Melt a quarter of the butter in the frying pan. When the butter begins to foam, quickly dip both sides of the brioche in the egg mixture, letting the excess run off, then fry in the butter for one to two minutes or until golden on both side. You will want to fry in batches of two slices at a time.
Transfer the cooked French toast to a warm plate and cover with foil.
Add more butter to the pan as necessary and fry an other batch of two Brioche, repeat the process.
Serve sprinkled with cinnamon sugar, topped with your favourite toppings. We like to serve them with mixed berries and maple syrup, but why not try them with lemon juice and sugar. Enjoy!
To make cinnamon sugar use 1/4 cup of caster sugar with 1 table spoon cinnamon powder.
I usually multiply this recipe up so that it is ready for the next time that I need it, I keep it stored in an air tight container and use as desired.
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