BEST BRIOCHE FRENCH TOAST
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
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
BRIOCHE FRENCH TOAST WITH ASPARAGUS AND ORANGE BEURRE BLANC
This French toast is always a crowd-pleasing hit at breakfast in the spring when asparagus is bountiful.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 17
Steps:
- Make the orange beurre blanc: Bring wine, 1/2 cup orange juice, and the shallots to a boil in a large skillet. Cook, stirring occasionally, until reduced to 3 tablespoons, about 10 minutes. Whisk in cream, and cook until reduced by three-quarters, about 2 minutes. Reduce heat to low. Add butter, 1 piece at a time, whisking after each addition. Strain into a heatproof bowl, and add remaining 2 tablespoons orange juice and the zest. Season with salt and pepper. Thin with water if too thick. Cover to keep warm.
- Make the asparagus: Preheat oven to 475 degrees. Toss asparagus and oil on a rimmed baking sheet. Season with salt and pepper. Roast until golden, about 8 minutes.
- Make the French toast: Whisk together eggs, cream, zest, salt, and pepper in a large bowl. Pour mixture into a 9-by-13-inch baking dish, add brioche, and soak, 2 minutes per side. Melt butter in a large skillet over medium-high heat until sizzling. Add brioche, and cook on 1 side until golden brown, about 4 minutes. Flip, and cook until golden brown, about 2 minutes more. Top each slice with asparagus, and drizzle with orange beurre blanc. Serve with remaining beurre blanc.
BRIOCHE FRENCH TOAST
Provided by Food Network
Number Of Ingredients 11
Steps:
- For brioche: place all ingredients except the butter in a mixer equipped with a dough hook (preferably a kitchen aid k5). Mix on slow speed for 7 minutes until the dough has come together and is elastic and smooth Increase the speed of the mixer to medium and gradually add the butter in small pieces waiting for each piece to be absorbed in the dough before adding the next. This process will take at least 7 more minutes until all the butter is incorporated in the dough. When finished the dough will be very smooth, elastic, velvety and extremely soft. It is important not to add more flour to the dough, it should be extremely soft. Place dough in refrigerator overnight or for at least 6 hours. After dough has rested divide in 2 pieces and shape into logs of 8 inches long and 3 inches across. Place in a warm draft free place approximately 80 degrees and cover with a damp cloth It will take at least 2 hours for the bread to double in volume, eggwash with a mixture of whole eggs and heavy cream and bake in a 375-degree oven for 50 minutes until golden brown and hollow sounding. The bread should completely cool before slicing. It would probably be best if brioche be made the night before the French toast is to be made.
- For the French toast: Blend all ingredients together, place in a low flat-bottomed baking dish large enough to accommodate the whole slices of brioche. Slice brioche to 1 inch thick slices, soak in egg mixture, be sure the slices are saturated. Heat a large cast-iron skillet to medium heat, add 1 tablespoon of butter and cook Fench toast for about 3 minutes on either side until golden brown. Serve immediately with warm maple syrup.
FRENCH TOAST
Wake up for Robert Irvine's classic French Toast recipe from Food Network, a sweet start to the day made extra special with challah and spices.
Provided by Robert Irvine : Food Network
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.
- In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.
Nutrition Facts : Calories 446 calorie, Fat 18 grams, SaturatedFat 9.5 grams, Cholesterol 218 milligrams, Sodium 340 milligrams, Carbohydrate 60 grams, Fiber 1.5 grams, Protein 11 grams, Sugar 34 grams
BRIOCHE FRENCH TOAST WITH BACON, BANANA & MAPLE SYRUP
This indulgent weekend brunch combines salty bacon with sweet, maple-syrup-soaked brioche for a special breakfast to savour
Provided by Joanna Brennan
Categories Breakfast, Brunch, Treat
Time 25m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the eggs vigorously, then add the single cream, vanilla and sugar, and whisk again.
- When you're ready to cook, heat the oven to its lowest setting, pop a baking tray inside and pour the cream mixture into a shallow dish or tub that will allow space for the brioche to lay flat. Heat a griddle or a frying pan to a medium heat, and melt the butter and the oil together.
- Place the brioche slices in the cream mixture for 1 min, then turn each slice and gently press all over, allowing them to soak up the liquid for another 1 min or so until fully soaked.
- Remove the brioche from the mixture and place onto the hot griddle or pan (you may need to do this in batches). Cook for a few mins on either side until the inside is tender and moist (but not wet). To check this, make a small cut in the middle with a knife - the inside should be like cooked bread pudding. Keep warm in the oven while you cook the remaining slices.
- In the meantime, fry the bacon in a pan for 5 mins until crispy. Serve the French toast topped with bacon, bananas and a drizzle of maple syrup.
Nutrition Facts : Calories 624 calories, Fat 43 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 4.2 milligram of sodium
BRIOCHE FRENCH TOAST RECIPE
The ultimate brunch recipe made from a brioche loaf, topped with fresh bananas and served with a caramel syrup.
Provided by Steph Loaiza
Categories Breakfast
Time 20m
Number Of Ingredients 13
Steps:
- Preheat skillet or griddle to 375 degrees.
- Whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together in a shallow dish.
- Melt butter evenly across griddle. 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. Top with bananas, whipped cream, powdered sugar, and caramel syrup
- In a medium saucepan, combine all syrup ingredients over medium heat. Whisk together until smooth and sugar has completely dissolved. Serve warm over french toast.
Nutrition Facts : Calories 772 kcal, Carbohydrate 111 g, Protein 13 g, Fat 33 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 269 mg, Sodium 395 mg, Fiber 1 g, Sugar 83 g, UnsaturatedFat 7 g, ServingSize 1 serving
FOIE GRAS BRIOCHE FRENCH TOAST WITH ASPARAGUS AND WILD MUSHROOMS
Make and share this Foie Gras Brioche French Toast With Asparagus and Wild Mushrooms recipe from Food.com.
Provided by Mimi Bobeck
Categories One Dish Meal
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 38
Steps:
- For Brioche: Sprinkle yeast over milk in large mixing bowl; let stand 5 minutes. Combine flour, sugar and salt, beat in alternately with eggs and blend until dough is very smooth and elastic. (For best results, use standard mixer with a paddle attachment, mixing for approximately 10-15 minutes total.) Beat in butter, a tablespoon at a time, until well incorporated (dough will be very soft and sticky); continue to mix for 3 minutes more. Remove dough from bowl and shape into a ball. Transfer to a large buttered bowl, cover with plastic wrap and let rise in a warm place until doubled in size, approximately 2 hours. Punch down, reshape into a ball, cover and refrigerate overnight.
- After refrigeration, preheat oven to 375°F Turn dough out onto lightly floured board; quickly form into loaf shape. Place dough in buttered 8x4-inch loaf pan; let stand at room temperature 20 to 30 minutes, or until dough just begins to soften (dough will rise slightly).
- Transfer dough to oven, lower the temperature to 350°F and bake until golden brown and loaf sounds hollow when tapped, about 50 minutes. Let cool for several minutes, unmold while still warm and transfer to a wire rack to cool to room temperature.
- For Brioche French Toast:.
- Mix egg, milk, vanilla and cinnamon in a bowl with a fork. Melt the margarine in a pan large enough for all 4 slices of toast/brioche. Dip each slice of brioche/toast into the egg mixture. Fry in the pan until golden and crunchy.
- For Foie Gras with Wild Mushroom Mixture:.
- For the fricassee: Melt the butter in a medium saucepan over moderate heat. Add the shallot and sauté until the shallots are softened. Add the mushrooms and continue to sauté until the mushrooms are tender and start to caramelize, about 12-15 minutes. Add the port wine and reduce until the wine is almost evaporated. Add the stock and fresh thyme and simmer until reduced to a sauce consistency, approximately 10 minutes. Season to taste with salt and freshly ground pepper. Keep warm.
- For the Asparagus-Mushroom mix:.
- Melt the butter in a small saucepan. Add the wild mushroom and sauté until lightly caramelized, about 8 minutes. Add the Asparagus and sauté, about 5 minutes. Add the vinegar, cook 1 minute and then add the red wine and simmer until the mixture has a jam-like, syrupy consistency, about 7-10 minutes. Cool to room temperature.
- To assemble:.
- Heat a medium sauté pan over medium heat. Season the foie gras medallions with salt and pepper. Place the medallions in the pan and cook, turning once, until golden brown on both sides, approximately 2 minutes on each side (keeping rare). Take care not to burn the medallions and lower the heat if they brown too fast. Remove the medallions and pour out all but 1 tablespoon of the fat. Add the cooked mushroom fricassee and heat through.
- Place slice of brioche in the middle of a warmed plate.
- Add a nice spoon of mushroom fricassee in the middle of the brioche and spread.
- Lightly coat the mache with the truffle oil and place on top of the fricassee.
- Place a small scoop of the Asparagus-Mushroom mix on top of the fricassee.
- Then put the sautéed foie gras on top of everything.
- Sprinkle with a little high-quality sea salt and shave a little truffle (if available) over the mache.
- Serve immediately.
Nutrition Facts : Calories 1757.3, Fat 101.8, SaturatedFat 39.1, Cholesterol 331, Sodium 3077.1, Carbohydrate 167.1, Fiber 8.9, Sugar 10, Protein 35.2
BRIOCHE FRENCH TOAST WITH APPLES
Provided by Florence Fabricant
Categories breakfast, project, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat two tablespoons of the butter in a heavy skillet. Add the apples and three tablespoons sugar and cook over very high heat until the apples are lightly caramelized and tender but still hold their shape. Sprinkle with lemon juice and set aside.
- Beat the eggs and milk together in a shallow bowl. Add the brioche slices one at a time, leaving each in the bowl long enough to become saturated. As the slices are soaked, transfer them to a foil-lined baking pan big enough to hold them in a single layer.
- Scatter half the almonds over the slices and lightly press them in. Sprinkle with half a tablespoon of sugar.
- Melt the remaining butter in a large skillet or a griddle. Put the slices, almond-side down, in the skillet and cook over medium heat until lightly browned. While the slices are cooking, scatter the remaining almonds and sugar on them, lightly pressing the almonds in. Turn the slices when they have browned, to brown the second side.
- Serve the slices while still warm, dusted with sifted confectioners' sugar, with the apples on the side. If desired, the French toast and apples can be made in advance and reheated in a 200-degree oven.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 16 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 205 milligrams, Sugar 24 grams, TransFat 0 grams
BRIOCHE FRENCH TOAST WITH ORANGE MARMALADE SYRUP
I just saw Bobby Flay make this on his show Brunch At Bobby's. It looked SO good I am putting it here for safe-keeping. I am sure any thick bread would work fine if you can't find brioche.
Provided by Scoutie
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the syrup:
- Combine the sugar and orange juice in a medium high-sided saute pan over high heat and cook until caramelized, about 2 minutes; do not stir. Whisk in the butter and vanilla extract until melted.
- Stir in the oranges and zest.
- For the French toast:.
- In a baking dish, whisk together the eggs, cream, milk, orange juice, vanilla extract, orange zest and salt until combined.
- Soak the bread slices in the egg mixture until completely soaked through, at least 15 seconds per side.
- Heat 2 tablespoons butter and 1 tablespoon oil in in a large saute pan over medium-high heat until it begins to sizzle.
- Add 3 slices bread at a time and cook, turning once, until golden and crisp on both sides, about 2 minutes per side.
- Repeat with the remaining bread.
- Serve the orange marmalade syrup over the French toast.
Nutrition Facts : Calories 1000.9, Fat 79.7, SaturatedFat 39.9, Cholesterol 470.9, Sodium 465.5, Carbohydrate 59.7, Fiber 1.8, Sugar 50.8, Protein 14.7
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- Whisk the eggs in a low shallow dish - a pie plate works well - or if you'd like to coat several pieces of bread at once, use a 13- x 9-inch baking dish. Add the milk, sugar and vanilla extract and whisk again until well combined.
- Add 1 tablespoon butter to a 12-inch to 14-inch skillet and place over MEDIUM heat. Meanwhile, place one slice of brioche into the egg mixture and turn to coat both sides. When butter has melted and begins to foam, add the coated brioche. Dip and transfer as many pieces of brioche that will comfortably fit in the pan without touching. Cook for 3 to 4 minutes or until golden brown and then flip the bread and cook for another 3 to 4 minutes on the other side.
- Transfer the French toast to a platter and keep warm. If you don't have a warming tray, place the French toast on a baking sheet and transfer to a 200 degree oven until ready to serve.
- Wipe down the skillet with a paper towel and repeat the process with remaining butter, bread, and egg mixture.
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