|Finished product. Delish!|
|I was a little concerned this was too brown!|
Boy, is it good. The outside was just a little bit crispy and the inside was custardy, soft and moist. And no frying! But, I think for my brunch I am going to cut those slices into quarters. People are welcome to more than one, but for a brunch buffet people often want to have a little of this and a little of that. This french toast is rich and lovely, so maybe people will just want one quarter--or maybe since it is so good they'll want more!
Bread Maker Brioche (1 1/2 pound loaf)
Admittedly, I got this recipe from the internet and made it just as directed, but it is good enough to share here. This is probably the only way in Spokane to get organic brioche anyway.
|The first slice of the brioche. Warm brioche, yum.|
3 large eggs
1 stick of softened butter
1/3 cup warm milk
3 tablespoons of warm water
3/4 teaspoon salt
3 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons bread machine yeast
Measure the ingredients into your bread machine pan in the order suggested by the manufacturer. Process of the sweet bread cycle if your machine has it. If not, process on the white or basic machine cycle. Use the lightest crust color option available. Remove bread from pan and cool on wire rack or wrapped in a clean dish cloth.
Baked Brioche French Toast
The recipe for the custard for the french toast is my own, but the method for baking it rather than frying it is from a ugh, I am going to admit this, a Martha Stewart recipe.
For four servings (that, might more reasonably, be eight).
4 large eggs
1 1/2 cups of milk (even skim works fine!)
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
dash of salt
4 1 inch thick slices brioche
In a large baking dish whisk together eggs, milk, sugar, vanilla, salt and cinnamon.
|Soaking the bread.|
Preheat over to 350 degrees. Oil a rimmed baking sheet or line with a silicone baking mat. Carefully transfer the sliced to the sheet. Bake french toast until it is set in the center about 25 minutes. Flip slices and bake for another 5 minutes.
Serve with butter and syrup. For an extra treat, stir a little cinnamon and brandy or orange flavored liquor into the syrup.
Eager to get the second recipe tested I found myself mincing onions and mushrooms in the food processor before 10:00 am on a Sunday morning. I used my oven method for making the polenta (so much easier than stirring, stirring, stirring and completely indistinguishable in taste and presentation). The polenta is now cooling on a baking sheet and so is the mushroom filling. I am anxious about this recipe. It is pretty much new and I am really wanting something savory that is vegetarian for this brunch. I hope to have a positive report on this one later in this afternoon!