Brioche French toast
⬆️ Watch the video here ⬆️
brioche:
600g bread flour
390ml milk (lukewarm)
80g butter
1 egg yolk
1 tbsp yeast
2 tsp salt
1 tbsp sugar
1 tbsp butter (for greasing the pan)
dipping batter:
1 cup whole milk
2 eggs
2 tbsp sugar
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
dash of salt
Preparation:
Add the flour, salt, yeast, and sugar to a large bowl. Whisk to combine. Add the milk, knead the mixture either by hand or with a stand mixer for 2-3 minutes. Add the egg yolk, continue kneading.
Once the dough starts coming together, add the butter 1 tbsp at a time. Continue mixing until incorporated. Knead until the dough is soft and smooth, about 10 minutes.
Cover and let rise for 1 hour, or until doubled in size.
Once the dough has doubled in size, punch it down. Using a rolling pin, roll the dough out to same width as your loaf pan (I used a 1 1/2 lbs loaf pan). Next roll the dough into a tight tube, and then place it into a greased loaf pan. Cover and let rise at room temperature for another 45 minutes to an hour, or until the loaf has doubled in size.
Bake @ 350° for 45 minutes, or until the loaf is golden brown.
Prepare the batter by mixing all of the ingredients together and then whisk to combine. *In the video I’m whisking for an awfully long time. To be clear, it doesn’t take very long to whisk the ingredients together. However, when one accidentally deletes video footage, one improvises.
Slice the bread to your desired thickness (mine was around a half inch). Bear in mind if you’re making a lot of French toast or using several thicker slices, you may need to double the recipe for the batter.
Pour the batter atop the bread and allow to soak for 1-2 minutes, or until the bread is adequately saturated and feels “spongey”.
Add a tablespoon of butter to a frying pan, bring the pan to medium heat. Cook the bread for 60-90 seconds on each side, or until it’s a rich brown color.
Top with powdered sugar, fruit, and maple syrup. Or whatever you prefer.
Enjoy.
