GIL'S BRIOCHE FRENCH TOAST
Brioche French toast with homemade strawberry sauce and homemade whip cream, topped with fresh strawberries.
Provided by Charles Gilbert, STL, MO
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Place a metal mixing bowl and beaters from an electric mixer into the freezer to chill. Trim the end crusts from the brioche bread, and slice the loaf in half; cut each half in half again (4 pieces), and cut each quarter in half to total 8 pieces of brioche.
- Place 2 cups of strawberries and the water into a saucepan over medium-high heat; cover the pan, and bring to a simmer. Gently steam the berries until they release their juice, about 5 minutes.
- Beat 1 cup of heavy cream, vanilla extract, and confectioners' sugar together with electric mixer in chilled metal bowl with the chilled beaters until the cream forms soft peaks; set aside.
- Whisk the eggs and remaining 1 cup cream together in a large bowl, and place the bread pieces into the mixture, spooning the cream over the bread to coat. Allow to stand for 5 minutes.
- Heat the butter in a skillet over medium heat until fragrant, and lay the coated brioche pieces into the skillet. Cook until the French toast is golden brown, about 3 minutes per side.
- To serve, place 2 pieces of French toast onto a plate, overlapping slightly. Ladle cooked strawberries and their juice over the French toast, and top with a generous dollop of whipped cream. Top the cream with several fresh strawberries.
Nutrition Facts : Calories 1008.2 calories, Carbohydrate 67.2 g, Cholesterol 562.9 mg, Fat 72.8 g, Fiber 3.9 g, Protein 23.8 g, SaturatedFat 36.7 g, Sodium 614.4 mg, Sugar 17.6 g
BEST BRIOCHE FRENCH TOAST
Probably the best French toast ever. Finishing it in the oven ensures that even thick slices are not runny or underdone. Browned butter also adds a nutty, caramel twist to the usual maple goodness.
Provided by ABC123
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 35m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 731.5 calories, Carbohydrate 79.7 g, Cholesterol 338.9 mg, Fat 36.9 g, Fiber 1.7 g, Protein 20.7 g, SaturatedFat 15.3 g, Sodium 721.4 mg, Sugar 33.4 g
BRIOCHE FRENCH TOAST WITH BACON, BANANA & MAPLE SYRUP
This indulgent weekend brunch combines salty bacon with sweet, maple-syrup-soaked brioche for a special breakfast to savour
Provided by Joanna Brennan
Categories Breakfast, Brunch, Treat
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 624 calories, Fat 43 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 4.2 milligram of sodium
APPLE FRENCH TOAST CASSEROLE
Here's another make-it-the-night-before breakfast casserole. You don't need syrup with this one. Prep time does not include refrigerating overnight.
Provided by Terri F.
Categories Breakfast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large skillet and add apples.
- Cook and stir for 5 minutes.
- Add brown sugar, water, and cinnamon and continue to cook and stir for 10 minutes until apples are tender.
- Spoon mixture into 13x9 baking dish.
- Cover apples with bread slices, making sure to cover the entire surface.
- Trim the bread to fit if you must.
- Beat eggs until foamy, then beat in milk and vanilla.
- Pour egg mixture over the bread slices.
- Cover the dish with plastic wrap and refrigerate overnight.
- In the morning, remove the dish from the refrigerator and let it stand while oven is preheated to 375 F.
- Bake uncovered for 35 minutes, or until bread is golden and firm.
- Let sit 10 minutes before serving.
- To serve on a platter, run a knife around the edges of the casserole, place platter on top of casserole, and carefully flip.
- To serve individually, use a spatula to remove serving, place serving plate on top of serving and carefully flip so apple side is up.
Nutrition Facts : Calories 581.9, Fat 20.8, SaturatedFat 11, Cholesterol 227.2, Sodium 457.1, Carbohydrate 88.3, Fiber 5.4, Sugar 58.2, Protein 12.9
FRENCH TOAST I
There are many, fancy variations on this basic recipe. This recipe works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.
Provided by Jan Bittner
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 20m
Yield 3
Number Of Ingredients 7
Steps:
- Beat together egg, milk, salt, desired spices and vanilla.
- Heat a lightly oiled griddle or skillet over medium-high heat.
- Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 33.6 g, Cholesterol 128.3 mg, Fat 6.4 g, Fiber 1.6 g, Protein 10.6 g, SaturatedFat 2.2 g, Sodium 477.7 mg, Sugar 5.6 g
OVERNIGHT FRENCH TOAST CASSEROLE
Steps:
- Cut (or break apart) your brioche bread into 1-inch cubes and place it into a greased 9x13 baking dish.
- In a large bowl, whisk together the eggs, heavy cream, milk, maple syrup, vanilla, cinnamon, and salt until combined. Pour this over top of the bread evenly and gently toss, making sure all pieces of bread are able to soak some of the liquid up.
- Cover with foil and place in the fridge overnight (or for 4-5 hours).
- You can make the crumble topping the day before as well by mixing together the cold butter, brown sugar, flour, cinnamon, and salt with a pastry cutter or two forks until you get pea-sized pieces of butter.
- Place this in a ziploc baggie or plastic container and leave it in the fridge overnight. You could also make the topping in the morning if needed.
- Preheat your oven to 350° F. Crumble the streusel evenly over the top of the casserole and place in the oven for about 45-55 minutes, until the casserole is baked through in the middle and golden on top. If you notice the casserole browning too quickly, you can add foil on top during the baking process.
Nutrition Facts : Calories 479 kcal, Carbohydrate 39 g, Protein 10 g, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 255 mg, Sodium 285 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 8 g, ServingSize 1 serving
BRIOCHE FRENCH TOAST WITH APPLES
Provided by Florence Fabricant
Categories breakfast, project, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat two tablespoons of the butter in a heavy skillet. Add the apples and three tablespoons sugar and cook over very high heat until the apples are lightly caramelized and tender but still hold their shape. Sprinkle with lemon juice and set aside.
- Beat the eggs and milk together in a shallow bowl. Add the brioche slices one at a time, leaving each in the bowl long enough to become saturated. As the slices are soaked, transfer them to a foil-lined baking pan big enough to hold them in a single layer.
- Scatter half the almonds over the slices and lightly press them in. Sprinkle with half a tablespoon of sugar.
- Melt the remaining butter in a large skillet or a griddle. Put the slices, almond-side down, in the skillet and cook over medium heat until lightly browned. While the slices are cooking, scatter the remaining almonds and sugar on them, lightly pressing the almonds in. Turn the slices when they have browned, to brown the second side.
- Serve the slices while still warm, dusted with sifted confectioners' sugar, with the apples on the side. If desired, the French toast and apples can be made in advance and reheated in a 200-degree oven.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 16 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 205 milligrams, Sugar 24 grams, TransFat 0 grams
BRIOCHE FRENCH TOAST WITH APPLES AND MASCARPONE
Provided by Food Network
Number Of Ingredients 14
Steps:
- Whisk together yolks with cream, add remaining ingredients. Set aside. Saute apple slices in 3 tablespoons butter until just tender, about 3 to 4 minutes, sprinkle with sugar and grated lemon zest. Cut Brioche into 2-inch slices. Cut each slice sideways 2/3 of the way through to create a pocket. Spread mascarpone mixture on top and bottom of pocket. Put 1/6 of the apples in pocket and press to close. Submerge each slice stuffed brioche in the custard. Saute in butter in a medium skillet over medium-high heat until browned on both sides. Place in 400-degree oven for 3 minutes. Serve with powdered sugar and maple syrup.
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- Whisk the eggs in a low shallow dish - a pie plate works well - or if you'd like to coat several pieces of bread at once, use a 13- x 9-inch baking dish. Add the milk, sugar and vanilla extract and whisk again until well combined.
- Add 1 tablespoon butter to a 12-inch to 14-inch skillet and place over MEDIUM heat. Meanwhile, place one slice of brioche into the egg mixture and turn to coat both sides. When butter has melted and begins to foam, add the coated brioche. Dip and transfer as many pieces of brioche that will comfortably fit in the pan without touching. Cook for 3 to 4 minutes or until golden brown and then flip the bread and cook for another 3 to 4 minutes on the other side.
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