Brioche French Toast With Berry Compote Food
BRIOCHE FRENCH TOAST WITH BERRY COMPOTE
Kick off your weekend with this decadent breakfast of cinnamon-spiced brioche French toast topped with grated chocolate. Want to up the chocolate content in your French toast? Try this recipe for chocolate French toast. Or, for the ultimate chocolate breakfast, make Martha Collison's finger-licking churros.
Provided by Sophie Austen-Smith
Categories Brunch recipes
Time 20m
Yield Serves 2
Number Of Ingredients 13
Steps:
- Put all the ingredients for the compote in a small pan and gently cook until the berries have thawed and softened and the sauce has thickened slightly, about 6-8 minutes (see Make Ahead).
- Meanwhile, whisk the eggs with the milk and spices in a wide, shallow bowl. Melt a knob of butter in a frying pan over a medium heat.
- When the butter is foaming, dip a slice of brioche in the egg mixture to coat both sides, then add to the pan and fry for 2 minutes on each side or until golden. Do this in batches, setting the brioche aside on a plate while you fry the remaining slices. Wipe the pan clean and add another knob of butter between batches if need be.
- Serve the warm French toast topped with a dollop mascarpone, a generous portion of berry compote and a sprinkling of grated chocolate and orange zest.
Nutrition Facts : Calories 723kcals, Fat 41.5g (24.9g saturated), Protein 19.7g, Carbohydrate 66g (26g sugars), Fiber 3.3g
BRIOCHE FRENCH TOAST WITH FRESH BERRY COMPOTE
A delicious combination for a special breakfast. Heck, why wait for a special breakfast? Enjoy this any time! From pastry chef Mariah Swan.
Provided by LifeIsGood
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 225 degrees F.
- In a medium saucepan, combine fresh berries with 1/4 cup sugar and the water and bring to a simmer.
- Cook over moderate heat , stirring occasionally, until the berries have softened and released their juices and the sugar has dissolved completely, about 8 minutes.
- In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the cinnamon, ginger and allspice.
- Transfer the cream and egg mixture to a 9x13 baking dish.
- Heat a large cast-iron griddle over moderate heat and lightly butter it.
- Working in batches, dip half of the brioche slices in the cream and egg mixture, turning them once, until the slices are moistened but not soggy.
- Transfer the soaked brioche slices to the griddle and cook them over moderate heat, turning once, until they are golden on both sides and cooked through, about 4 minutes.
- Transfer the finished French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you soak and cook the remaining brioche slices.
- Transfer the French toast to plates and serve right away, accompanied by the warm berry compote and creme fraiche.
Nutrition Facts : Calories 641.2, Fat 14.6, SaturatedFat 6.8, Cholesterol 213.2, Sodium 737.8, Carbohydrate 106.3, Fiber 4.6, Sugar 18.1, Protein 22.8
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- Preheat the oven to 225°. In a medium saucepan, combine the berries with 1/4 cup of the sugar and the water and bring to a simmer. Cook over moderate heat until the berries are softened and the sugar is dissolved, about 8 minutes.
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