BRIOCHE FRENCH TOAST
BRIOCHE FRENCH TOAST
12 1” thick Brioche bread slices (8mm)
1 cup brown sugar lightly packed (250ml)
5 eggs + 1 egg yolk
1 ½ cups Milk (375ml)
2 tablespoons dark rum (30ml)
2 cups Whipping Cream (500ml)
1 ½ tsp cinnamon (7.5ml)
pinch nutmeg
The zest of 1 orange
½ cup melted unsalted butter (125ml)
Apple Topping
2 tablespoons melted butter (30ml)
3 Granny Smith apples, peeled and sliced into ½” slices (6mm)
3 tablespoons brown sugar (45ml)
1 teaspoon cinnamon (5ml)
10 inch by 8 inch baking pan (64 cm by 20 cm)
1 tablespoon of unsalted butter for greasing pan (15ml)
In a small saucepan melt butter over low heat let cool slightly.
In a medium bowl whisk together sugar and eggs. Gradually add milk and cream, cinnamon, nutmeg, orange zest and melted butter stirring constantly to achieve an evenly mixed batter.
Soak the sliced bread in egg and cream mixture for about 2 minutes and gently squeeze out excess (like a sponge being careful not to tear the bread). Place bread slices in a prepared buttered pan.
Cover bread pan with plastic wrap and refrigerate overnight.
Take bread out of the refrigerator and unwrap.
Preheat barbecue to 375°F/190°C or medium-high heat, leaving the right side of the barbecue off to prepare for indirect cooking.
Meanwhile prepare apple topping. Heat butter in a medium skillet set over high heat. Add the sliced peeled apples, sugar and cinnamon and sauté until apples are tender crisp about 3 minutes.
Pour the warm apple mixture evenly over the bread.
Place the pan over the no heat side of the preheated grill. Cook until bread is puffed and golden, approximately 35 minutes.
Remove bread let cool slightly and cut into desired portions.
Serve warm with maple syrup.
Yield: 6 servings
12 1” thick Brioche bread slices (8mm)
1 cup brown sugar lightly packed (250ml)
5 eggs + 1 egg yolk
1 ½ cups Milk (375ml)
2 tablespoons dark rum (30ml)
2 cups Whipping Cream (500ml)
1 ½ tsp cinnamon (7.5ml)
pinch nutmeg
The zest of 1 orange
½ cup melted unsalted butter (125ml)
Apple Topping
2 tablespoons melted butter (30ml)
3 Granny Smith apples, peeled and sliced into ½” slices (6mm)
3 tablespoons brown sugar (45ml)
1 teaspoon cinnamon (5ml)
10 inch by 8 inch baking pan (64 cm by 20 cm)
1 tablespoon of unsalted butter for greasing pan (15ml)
In a small saucepan melt butter over low heat let cool slightly.
In a medium bowl whisk together sugar and eggs. Gradually add milk and cream, cinnamon, nutmeg, orange zest and melted butter stirring constantly to achieve an evenly mixed batter.
Soak the sliced bread in egg and cream mixture for about 2 minutes and gently squeeze out excess (like a sponge being careful not to tear the bread). Place bread slices in a prepared buttered pan.
Cover bread pan with plastic wrap and refrigerate overnight.
Take bread out of the refrigerator and unwrap.
Preheat barbecue to 375°F/190°C or medium-high heat, leaving the right side of the barbecue off to prepare for indirect cooking.
Meanwhile prepare apple topping. Heat butter in a medium skillet set over high heat. Add the sliced peeled apples, sugar and cinnamon and sauté until apples are tender crisp about 3 minutes.
Pour the warm apple mixture evenly over the bread.
Place the pan over the no heat side of the preheated grill. Cook until bread is puffed and golden, approximately 35 minutes.
Remove bread let cool slightly and cut into desired portions.
Serve warm with maple syrup.
Yield: 6 servings
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