French toast brioche
Wednesday, June 25th, 2008
French toast (eggy bread, pain perdu, pain dore) was invented as a way to recycle old bread.
any old stale dried up loaf will do. but for me brioche is IT.
so it is logical and understandable that an obsessive compulsive foodie will bake brioche just specifically to make it stale and old in order to make French toast.
except my last brioche loaf did not make it past its prime, nay! it didn’t last the evening it was baked. i have to make another one pronto. and then hide it.
here’s the recipe for bread machine brioche. …and take my word for it. French toast must be brioche-d. Brioche must be French toast’d.
the order of placement depends upon your machine.
1 & 1/2 tsps. active dry yeast
2 tbsps. sugar
3 cups bread flour
3/4 tsp. salt
3 large eggs, beaten
1/3 cup lukewarm whole milk (80F)
3 tbsps. lukewarm water
1 stick unsalted butter, at room temperature
set machine menu to “sweet bread” setting, crust setting should be light.
put everything in the bread pan except for the butter. press start then let machine mix the dough for about 5 minutes then add the butter in portions, letting the machine work before adding the next bit.
THAT’s IT!
for the French toast: eggs, milk, sugar, cinnamon/nutmeg/cardamom to taste. soak brioche and then cook in a shallow pan with melted butter. brown both sides.

vanidosa's last
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