Tag Archives: French Toast

Fight the Cold This Hot Breakfast Month

Fight the Cold This Hot Breakfast Month

This article originally appeared in the February 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2015.  All rights reserved.  Reprinted with permission.

Valentine’s Day B & B

Valentine's Day B & B

This article originally appeared in the February 2013 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2013.  All rights reserved.  Reprinted with permission.

Toast Again??? Ideas for a Pullman Loaf of Brioche

I purchased a Pullman Loaf of brioche, the traditional French bread, at local bakery Black Lab Breads.  For several breakfasts, I enjoyed toasted slices of this sweet bread with French butter and raspberry jam, yet over half the loaf remained.  So, for a more decadent start to the day, I decided to make French Toast with fresh raspberries.  This recipe for Brioche French Toast is for six slices, but you can adjust the amounts accordingly.

Ingredients:

  • 6 slices of brioche about ¾ inch thick (use brioche that is 2 days old or toast the slices prior to making this recipe to prevent mushy French Toast)
  • 6 eggs
  • ½ cup milk
  • 2 teaspoons cinnamon
  • Zest of one lemon
  • 1 tablespoon vanilla extract
  • Butter

In a large mixing bowl, beat the eggs with the milk.  Mix in the cinnamon, lemon zest and vanilla.  Add several tablespoons of butter to a large non-stick frying pan or non-stick griddle on medium-high heat.  When the butter melts, dip each piece of brioche into the egg mixture and place in the pan or griddle.  Fry the brioche until both sides are golden brown.  Repeat for the remaining slices.

Serve with your choice of fresh berries and maple syrup or honey.  Making French Toast with brioche adds another dimension of sweetness to the dish – the bread itself is sweeter than regular bread and its airiness allows it to soak up more syrup.

DSCN3926

Buttery and Syrupy

The few inches of Pullman Loaf remaining after the French Toast were just enough to make croutons for a Caesar Salad.  To make brioche croutons, simply cut slices of brioche into cubes and place them on a tray or a piece of aluminum foil under the broiler, turning the cubes so that all sides become toasted.

Top your Caesar Salad with these sweet, crispy croutons…and stay tuned for my favorite Caesar Salad recipe.

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Sweet and Crispy