This week I learnt that brioche makes the best french toast! My brunches will never be the same again. If I’m being completely honest I was never much of fan french toast. It’s not that I didn’t like it, but it always the poor relative of my favourite stack of thick american style pancakes. I have tried several versions in my quest to find out what all the french toast fuss was about, trying different toppings, or veering away from the tradition white loaf to sourdough or challah. The latter was the most enjoyable of my attempts – who am I kidding, the whole experiment was pretty tasty, but it was more of a cheeky flirt than having my heart.
That was until I had an entire loaf of brioche at my disposal, and not much of a clue what to do with it. Brioche is the perfect texture for french toast. It’s fluffy texture absorbs the simple custard like a sponge. When cooked, the outside forms as crisp crust, whilst the inside stays soft and fluffy. I am in love. I made this twice in less that a day, it is just that good.
Cinnamon is one of my favourite spices to add to anything egg based, they just work so well together. I have kept the quantity low, so it’s more of a background note which allows the fresh fruit to really shine. Stepping away from the indulgent I swapped cream for greek yoghurt, which I love to pair with honey, though maple syrup would also work. The rest of the loaf has been sliced and stored in the freezer (it keeps this way surprising well) ready for all the autumnal variations of brioche french toast my excited imagination has been conjuring up since I took that first bite.
Previously on BAKE
serves 2 recipe by Jennifer Brown
2 tbsp milk
1 tsp vanilla extract
1 tsp cinnamon
2 tsp coconut oil (or flavourless oil)
2 tbsp honey
125ml greek or live yoghurt
1 nectarine, stoned and sliced
- In a wide shallow bowl or tray (I like to use a pasta bowl) beat together the eggs, milk and spice.
- Heat half the oil in a pan to a medium heat, and put the oven on at 120C.
- Dip on slice of the bread in the egg mix making sure to coat both sides well. Gently lie in the pan. Fry for 3-4 minutes until golden brown. Carefully flip the bread over and cook for 3-4 minutes on the second side.
- Place on a plate in the oven to keep warm, and repeat with the second slice.
- Serve hot with fruit, honey and yoghurt.