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
FRENCH TOAST
Wake up for Robert Irvine's classic French Toast recipe from Food Network, a sweet start to the day made extra special with challah and spices.
Provided by Robert Irvine : Food Network
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 446 calorie, Fat 18 grams, SaturatedFat 9.5 grams, Cholesterol 218 milligrams, Sodium 340 milligrams, Carbohydrate 60 grams, Fiber 1.5 grams, Protein 11 grams, Sugar 34 grams
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 French Toast
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
BRIOCHE FRENCH TOAST RECIPE
The ultimate brunch recipe made from a brioche loaf, topped with fresh bananas and served with a caramel syrup.
Provided by Steph Loaiza
Categories Breakfast
Time 20m
Number Of Ingredients 13
Steps:
- Preheat skillet or griddle to 375 degrees.
- Whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together in a shallow dish.
- Melt butter evenly across griddle. 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. Top with bananas, whipped cream, powdered sugar, and caramel syrup
- In a medium saucepan, combine all syrup ingredients over medium heat. Whisk together until smooth and sugar has completely dissolved. Serve warm over french toast.
Nutrition Facts : Calories 772 kcal, Carbohydrate 111 g, Protein 13 g, Fat 33 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 269 mg, Sodium 395 mg, Fiber 1 g, Sugar 83 g, UnsaturatedFat 7 g, ServingSize 1 serving
STUFFED BRIOCHE FRENCH TOAST
Make and share this Stuffed Brioche French Toast recipe from Food.com.
Provided by Mary Jenny
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Arrange six slices of the brioche in a baking pan large enough to fit them all comfortably in one layer. Spread each slice with 1 ounce of cream cheese, leaving a one-half-inch border at the edges. Spread each of the other six slices with a heaping tablespoon of jam, and then invert them onto the halves with the cream cheese, making sandwiches.
- In a large bowl whisk the eggs, milk, half-and-half, sugar, vanilla, orange zest, and salt. Pour the mixture over the sandwiches, and let stand at room temperature for 20 minutes, turning the sandwiches once.
- Lightly spray the peaches with oil.
- Prepare the grill for direct and indirect cooking over medium-low heat (about 350°F).
- Brush the cooking grates clean. Tip one sandwich on its side so that any extra liquid runs off. Spray both sides with oil and then place on the grill. Repeat with the remaining sandwiches. Grill over direct medium-low heat, with the lid closed as much as possible until browned on both sides, 6 to 8 minutes, turning once. Move the sandwiches onto a piece of foil placed over indirect medium-low heat, close the lid, and continue cooking until the sandwiches are firm in the centre, about 5 minutes. At the same time, grill the peaches over direct medium-low heat until the flesh is marked and the peaches are warm, 5 to 10 minutes, turning once or twice. Remove from the grill and cut the peach quarters in half lengthwise.
- Serve the sandwiches hot with the peaches on top.
Nutrition Facts : Calories 763.2, Fat 24.7, SaturatedFat 11.9, Cholesterol 298.2, Sodium 955.8, Carbohydrate 106.9, Fiber 5, Sugar 30.5, Protein 28.7
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
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