Monday, October 25, 2010

Brioche French Toast....taste almost like a donut!

Brioche French Toast....the best French Toast EVER! And it kinda taste like a warm donut.
*see my previous post for the recipe to make Easy Brioche using your bread machine. You'll be glad you did!

what you need:

2 thick slices Brioche bread, cut in two
You could also use regular bread. Texas toast would probably work well.
1 egg
2 tablespoons milk or half and half
1/2 to 1 teaspoon vanilla
1 tablespoon butter
1 tablespoon olive or veg. oil
1 tablespoon granulated sugar mixed with 1/2 to 1 teaspoon cinnamon

In a shallow bowl, mix the egg, milk and vanilla until well combined. Add your bread and allow to soak while you are heating your butter/oil mix in a pan on medium heat. Turn bread to coat both sides. Place bread slices into the hot butter/oil mix and cook on both sides until golden brown. Remove to a plate and sprinkle both sides with the sugar/cinnamon mixture then top with your favorite syrup if you like and enjoy.
*You do not want your butter/oil mixture to get too hot. The bread needs to cook slowly so keep it to a medium low heat.

Easy Brioche using your bread machine

Easy Brioche
This recipe comes from the book Breaking Bread with Father Dominic 2 by Father Dominic Garramone, OSB. This recipe is so easy it's stupid.

You will need a bread machine.

1/2 cup half and half or milk
2 eggs
1 egg yolk
1/4 cup (1/2 stick) butter or margarine
1/2 teaspoon salt
2 1/4 plus 1 tablespoon bread flour
2 tablespoons granulated sugar
1 1/2 teaspoons active yeast
1 egg white beaten with 1 tablespoon water
Granulated sugar for dusting

Add the milk, eggs, egg yolk, butter, salt, flour, sugar and yeast to your bread machine pan in the order suggested by the manufacturer.
Here is how I added mine.
1. milk, eggs, egg yolk
2. flour, sugar, salt
3. made a small indention in the flour and added yeast
4. cut butter into 4 pieces and placed at the corners

Select dough/manual cycle. When the cycle is complete, mine takes 1 hour 20 minutes, remove dough from machine and place in a greased medium to large bowl and cover with plastic wrap. Refrigerate 2 to 24 hours.

Remove dough from the fridge and place on a floured surface. Cut into four equal portions and shape each portion into a ball. Place dough into a greased bread pan, cover with plastic wrap and let rise until doubled in size.

The recipe tells you to gently brush your dough with the egg white/water mixture and sprinkle with sugar, but I didn't do this step.

Bake in a pre heated 375 degree oven for 15 to 20 minutes until golden brown. Remove from pan and allow to cool on a rack.