Skill: Low, (Medium if making brioche from scratch)
Time: 15 minutes (1hr +proving over night if making brioche)
Equipment: A large saucepan (a loaf tin for brioche)
The last few weeks have been hectic, with loads of uni work, being ill and spending every weekend away I have had little time for baking/blogging. I am hoping to catch up now with a bit of time off for Christmas (SO excited!)
A few weeks ago my boyfriend and I made some brioche with the intention of making french toast. The brioche itself is a long and laborious process, especially without a stand mixer, but is well worth it if you can pluck up the courage. However if you don’t have the time you can skip the bread making and use a bought brioche loaf. The recipe for the brioche can be found online, we used a Paul Hollywood one but I’m sure any recipe will do! If you are buying the brioche make sure you buy enough/ equivalent to 4 thick slices.
The recipe I used for the french toast was a bit of guess work/using what we had in the cupboards but it was exactly what we had hoped. The result was sweet sugary cinnamony bread, what more could you ask for?
1/4 tsp mixed spice
1 tsp cinnamon
1 tsp vanilla extract
2 tsp sugar
4 thick slices of brioche
Butter for frying
1. Mix all the ingredients together in a shallow bowl.
2. Put a frying pan on a medium head with a knob of butter.
3. Soak the brioche on both sides in the mixture and fry in the frying pan (2 slices at a time) until browning and crisping up.
4. Fry the other two pieces of soaked bread.
5. Cut in half and stack, serve sprinkled with icing sugar, warm maple syrup and any additional toppings of your choice.
We were so happy with the results- a real treat for a lazy Sunday brunch. We served the toast with raspberries and of course a cup of tea! This was a very filling meal but totally delicious!
Do you have a favourite Sunday brunch treat?
Until next time,