Brioche French Toast With Berry Compote Recipes

BRIOCHE FRENCH TOAST WITH BERRY COMPOTE

Steps:

• Put all the ingredients for the compote in a small pan and gently cook until the berries have thawed and softened and the sauce has thickened slightly, about 6-8 minutes (see Make Ahead).
• Meanwhile, whisk the eggs with the milk and spices in a wide, shallow bowl. Melt a knob of butter in a frying pan over a medium heat.
• When the butter is foaming, dip a slice of brioche in the egg mixture to coat both sides, then add to the pan and fry for 2 minutes on each side or until golden. Do this in batches, setting the brioche aside on a plate while you fry the remaining slices. Wipe the pan clean and add another knob of butter between batches if need be.
• Serve the warm French toast topped with a dollop mascarpone, a generous portion of berry compote and a sprinkling of grated chocolate and orange zest.

BRIOCHE FRENCH TOAST WITH FRESH BERRY COMPOTE

Steps:

• Preheat oven to 225 degrees F.
• In a medium saucepan, combine fresh berries with 1/4 cup sugar and the water and bring to a simmer.
• Cook over moderate heat , stirring occasionally, until the berries have softened and released their juices and the sugar has dissolved completely, about 8 minutes.
• In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the cinnamon, ginger and allspice.
• Transfer the cream and egg mixture to a 9x13 baking dish.
• Heat a large cast-iron griddle over moderate heat and lightly butter it.
• Working in batches, dip half of the brioche slices in the cream and egg mixture, turning them once, until the slices are moistened but not soggy.
• Transfer the soaked brioche slices to the griddle and cook them over moderate heat, turning once, until they are golden on both sides and cooked through, about 4 minutes.
• Transfer the finished French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you soak and cook the remaining brioche slices.
• Transfer the French toast to plates and serve right away, accompanied by the warm berry compote and creme fraiche.

CREME BRULEE FRENCH TOAST

Steps:

• Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
• Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
• Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.