So so good, Luxurious Brioche French Toast is such a nice way to start the day with a lovely, warm breakfast. So elegant, you can serve it for a fancier brunch too. Simply turn your oven on low, and after you fry a few slices in the pan, remove them to a baking sheet in the oven to keep them warm until you are all done with all the brioche slices.
Our family summer breakfasts here at FrenchGardenHouse are something I look forward to, and thank goodness they no longer start at 6:00 am! It makes me very happy to see everyone gathered around our new kitchen table-island at the beginning of a beautiful sunny morning!
I usually have Mr. FrenchGardenHouse make a side of bacon to go with this. We often serve this with strawberries, the little people prefer blueberries or blackberries. Right now, anyway! Over the years they have changed their preferences somewhat. Thank goodness we are all past the stage where nothing can "touch" something else on their plates. {"ewww, it's touching!"}
Be sure to take the strip of paper OFF the bottom of the bread. Brioche usually has a bottom piece of paper. Once, when the little people still woke up at 6 or 6:30, and I hadn't had enough coffee, I forgot this step and it was not pretty. I used to drink tea in the mornings, but those early summer mornings called for something stronger, coffee!
If you wish, you can sprinkle sugar mixed with cinnamon over your Brioche French Toast instead of the maple syrup.
Luxurious Brioche French Toast
INGREDIENTS 4 large eggs 3/4 cup whole milk {this works better than low-fat milk} 1 teaspoon real vanilla extract 1 Tablespoon sugar Unsalted butter, for frying 1 brioche bread {I buy this at Trader Joe's} about 10-12-slices 1 teaspoon or more cinnamon to taste {optional} Maple Syrup Berries DIRECTIONS- Wisk the eggs well. I use a casserole dish for this, so I can add 3-4 slices of bread to the custard mixture at once. Add in the milk, vanilla, sugar and cinnamon if desired. Wisk really well, until everything is completely combined.
- Take the strip of paper OFF the bottom of the bread. Brioche usually has a bottom piece of paper. Once, when the little people still woke up at 6 or 6:30, and I hadn't had enough coffee, I forgot this step and it was not pretty.
- Soak the brioche slices in your egg custard mixture on both sides, until well coated. At this time, add about 1 tablespoon of butter to a frying pan. Once the butter has meted and starts to bubble, add as many slices of bread as will fit in your pan without touching each other.
- Cook on medium heat about 3-4 minutes on each side, being careful not to burn.
- Transfer the pieces that are done to a baking tray placed in a warm {200 degree} oven.
- When getting your pan ready for your next batch, use a paper towel to remove the browned butter and "bits" from you pan and repeat the process for the remaining brioche slices.
A BIENTOT
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16 comments
How fun to compare- I love that idea! Breakfast is actually my favorite meal to eat out on vacation. ? I don’t really ever make this French Toast for me because I need gluten-free bread, but the rest of my family says it’s the best! hope you are having a happy summer week!
Lidy, my all time favorite breakfast is French toast. One year I ordered it every time we dined out for breakfast so I could compare offerings around town. Basically, the best was right here at home using brioche. Thanks for your recipe. I think I’ll make some this week! Happy August!
Hetty, we only speak English to our little people. One of our children speaks Dutch, the other one ( who was actually born in Holland!) understands some Dutch but doesn’t really speak any. It sounds like you have had a wonderful experience living in different places!
What a perfect post to read early and start the morning with a laugh. I had forgotten about “ewww, it’s touching!” Do you and Mr. French Garden House speak other languages to your grandchildren? One of my regrets is that my parents and grandparents always spoke English to us (I have 2 sisters). We would have learned English anyway from friends, neighbors and in school. Regardless of the language learned, (ours would have been Italian and German) it’s always helpful and you never know when it will come in handy. Who knew my hubby and I would end up living 8 years outside of Den Haag.
Delicious Lidy,a more luxurious version of French toast or as we say wentelteefjes.
Oh, this sounds so amazing, Lidy! It warmed my heart to hear of breakfast at your house with your little people! May God’s continual blessings be upon you and your family.