Balthazar Brioche French Toast Food

BALTHAZAR BRIOCHE FRENCH TOAST

Steps:

• In a large bowl, whisk together eggs, sugar, and milk. Add cinnamon and nutmeg; whisk to combine.
• Layer bread slices in a shallow baking dish and pour over egg mixture; let stand until bread begins to absorb liquid, 2 to 3 minutes. Turn bread slices and let bread absorb liquid on the opposite side, 2 to 3 minutes more.
• Preheat oven to 200 degrees. Place a baking sheet or ovenproof serving platter in oven.
• Working in batches, coat the bottom of a medium skillet with some of the clarified butter and heat over medium-high heat. Add 3 to 4 slices of soaked bread and cook until golden brown and crisp. Turn bread and cook until golden brown and crisp, adding butter as necessary to help browning and to give the French toast a nutty flavor. Transfer French toast to baking sheet in oven to keep warm. Repeat process with remaining clarified butter, soaked bread, and butter.
• Serve French toast immediately dusted with confectioners' sugar, syrup, and fresh fruit or bacon, if desired.

FRENCH TOAST

Steps:

• In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.
• In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

BEST BRIOCHE FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together in a bowl.
• Heat 1 1/2 teaspoons butter in a skillet over medium heat. Working in batches, dip each slice of brioche bread in the egg mixture and cook in the hot butter until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer French toast to a baking sheet.
• Bake in the preheated oven until puffed, 8 to 10 minutes.
• Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish. Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup.

BALTHAZAR'S BRIOCHE FRENCH TOAST

Steps:

• In a large bowl, whisk together eggs, sugar, and milk. Add cinnamon and nutmeg; whisk to combine.
• Layer bread slices in a shallow baking dish and pour over egg mixture; let stand until bread begins to absorb liquid, 2 to 3 minutes. Turn bread slices and let bread absorb liquid on the opposite side, 2 to 3 minutes more.
• Preheat oven to 200 degrees. Place a baking sheet or ovenproof serving platter in oven.
• Working in batches, coat the bottom of a medium skillet with some of the clarified butter and heat over medium-high heat. Add 3 to 4 slices of soaked bread and cook until golden brown and crisp. Turn bread and cook until golden brown and crisp, adding butter as necessary to help browning and to give the French toast a nutty flavor. Transfer French toast to baking sheet in oven to keep warm. Repeat process with remaining clarified butter, soaked bread, and butter.
• Serve French toast immediately dusted with confectioners' sugar, syrup, and fresh fruit or bacon, if desired.

CORNFLAKE-CRUSTED BRIOCHE FRENCH TOAST

Steps:

• Slice brioche loaf into eight 1"-thick slices with a serrated knife.
• Using a 3" round cookie cutter, cut each slice into a circle and set aside. (Reserve bread scraps for bread crumbs.).
• In a shallow dish, whisk together half and half, sugar, cinnamon, salt, orange zest, and eggs.
• Put cornflakes into another shallow dish.
• Working with 1 circle of brioche at a time, dip in the egg mixture, allowing brioche to soak for 10 seconds on each side, then coat in the cornflakes.
• Transfer to a sheet tray lined with waxed paper.
• Heat 3 tablespoons of the butter in a 10" nonstick skillet over medium heat until just foaming.
• Transfer 4 slices of brioche to the pan and cook, turning once, until both sides are golden brown, about 4 minutes.
• Divide the french toast between 2 serving plates.
• Wipe out skillet, add remaining butter, and repeat process.
• Dust the french toast with confectioners' sugar and drizzle with maple syrup.
• Serve with berries and sliced fruit, if you like.

BRIOCHE FRENCH TOAST WITH BACON, BANANA & MAPLE SYRUP

Steps:

• In a large bowl, whisk the eggs vigorously, then add the single cream, vanilla and sugar, and whisk again.
• When you're ready to cook, heat the oven to its lowest setting, pop a baking tray inside and pour the cream mixture into a shallow dish or tub that will allow space for the brioche to lay flat. Heat a griddle or a frying pan to a medium heat, and melt the butter and the oil together.
• Place the brioche slices in the cream mixture for 1 min, then turn each slice and gently press all over, allowing them to soak up the liquid for another 1 min or so until fully soaked.
• Remove the brioche from the mixture and place onto the hot griddle or pan (you may need to do this in batches). Cook for a few mins on either side until the inside is tender and moist (but not wet). To check this, make a small cut in the middle with a knife - the inside should be like cooked bread pudding. Keep warm in the oven while you cook the remaining slices.
• In the meantime, fry the bacon in a pan for 5 mins until crispy. Serve the French toast topped with bacon, bananas and a drizzle of maple syrup.