Sunday, February 15, 2009
I think this was the best French Toast that I've ever made.
I made an assortment of plain and chocolate flavored Brioche for Valentine's day. Though I gave most of them away, I kept a few for myself to enjoy. Typically, I like to eat them with fruit jellies and one of my favorite ways is to spread some strawberry jelly on a slice of Brioche bread, put some fresh blueberries, another slice on top and eat them like a sandwich. I know, it sounds kind of strange, but it is incredible and worth trying if you are curious. It makes me happy when I can start my day with this Brioche sandwich.
But this time, I actually had time to cook at home and I decided to make French Toast with one of them. I've made French Toast a number of times in the past, but never with Brioche bread. Later I found out that using Brioche isn't so uncommon, in fact Alton Brown uses it in his recipe. I thought that using Brioche could result in overwhelmed flavors of too much butter and eggs, but it didn't at all. The more was better in this case. Not only did it taste better, the crust that's unique to Brioche didn't become soggy even after being soaked in egg mixture and cooked. The egg wash before baking Brioche creates this thin, glossy and crusty texture on the outside which seals soft & fluffy texture inside. It seems that the crust prevented the egg mixture to leak out from the bread while the inside texture acted as a sponge to abosorb and hold a quite bit of the mixture.
Since I wasn't expecting this to be so good, I didn't really measure each ingredient when I made this, and thus the recipe I posted here is just my best guess. I'm open to any good recipes. So, if anyone has a favorite or unique French Toast recipe, I would love to try them. :)
Ingredients (makes 2):
2-4 slices of Brioche (2 for large ones, 4 for small ones)
2 large Eggs
1/2 c. Milk
1/4 c. Sugar
2 Tbsp Butter
In a medium bowl, whisk together eggs, milk and sugar. Transfer the mixture into a shallow pan or bowl. Submerge bread slice, one at a time and soak both sides well.
Heat a large skillet over medium heat, melt the butter and cook both sides until golden brown. Serve immediately with syrup.