Babybel And Fig Jam On Brioche Toast Recipes

BEST BRIOCHE FRENCH TOAST

Best Brioche French Toast image

Probably the best French toast ever. Finishing it in the oven ensures that even thick slices are not runny or underdone. Browned butter also adds a nutty, caramel twist to the usual maple goodness.

Provided by ABC123

Categories 100+ Breakfast and Brunch Recipes French Toast Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ cups milk
4 eggs
1 teaspoon vanilla extract
1 teaspoon white sugar
½ teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, divided, or more as needed
6 (1 inch) thick slices dry brioche bread
¼ cup butter
6 tablespoons maple syrup, or more to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together in a bowl.
Heat 1 1/2 teaspoons butter in a skillet over medium heat. 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. Transfer French toast to a baking sheet.
Bake in the preheated oven until puffed, 8 to 10 minutes.
Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish. Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup.

Nutrition Facts : Calories 731.5 calories, Carbohydrate 79.7 g, Cholesterol 338.9 mg, Fat 36.9 g, Fiber 1.7 g, Protein 20.7 g, SaturatedFat 15.3 g, Sodium 721.4 mg, Sugar 33.4 g

PETIT TOASTS WITH BRIE, FIG, AND THYME

Petit Toasts with Brie, Fig, and Thyme image

This super simple appetizer is sure to make a statement at your next gathering. The flavors meld so beautifully and the presentation on the platter is lovely. Garnish platter with additional thyme, if desired.

Provided by Saveur

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 15m

Yield 10

Number Of Ingredients 6

Ingredients

1 (2.8 ounce) package toasted baguette slices (such as Trois Petits Cochons® Petits Toasts)
½ pound Brie cheese, cut into 1-inch squares
1 cup fig preserves
½ cup toasted slivered almonds
1 teaspoon balsamic glaze (reduced balsamic vinegar), or more to taste
1 pinch fresh thyme, or more to taste

Steps:

Arrange toasts on a serving platter and top each with a Brie cheese square. Spoon fig preserves onto Brie cheese and sprinkle almonds over toast. Drizzle a fine line of balsamic glaze over each toast and top with thyme.

Nutrition Facts : Calories 132.3 calories, Carbohydrate 5.8 g, Cholesterol 22.7 mg, Fat 9.2 g, Fiber 0.7 g, Protein 6.8 g, SaturatedFat 4.2 g, Sodium 194.4 mg, Sugar 0.6 g

FIG JAM AND GOAT CHEESE CROSTINI

Fig Jam and Goat Cheese Crostini image

Flavors of fall 'sage and figs' pair up with tangy goat cheese for an elegant appetizer that's a perfect pairing for a glass of bubbly. The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container. Fig jam can be purchased at high-end grocery stores. Quince jam, a.k.a. membrillo, would also be delicious here. Taken from CHOW.com

Provided by alligirl

Categories Cheese

Time 45m

Yield 20 crostini, 10 serving(s)

Number Of Ingredients 6

Ingredients

1 baguette
1/3 cup olive oil
salt, to taste
20 sage leaves
4 ounces goat cheese
1/3 cup fig jam

Steps:

Heat the oven to 400°F
Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet.
Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes; let cool.
Line a plate with paper towels and set aside.
Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides.
Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate.
Repeat with remaining sage leaves; set aside.
Gently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping 1/2 teaspoon of the fig jam, and garnish with a fried sage leaf.

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