Brioche Almond French Toast
Blog post
Brioche Ingredients:
Makes 2 loaves
4 cups all-purpose flour
1 tsp kosher salt
1/4 cup granulated sugar
1 1/2 tsp instant active yeast
8 Tbsp (1 stick) unsalted butter
3 whole eggs + 1 egg yolk to brush on loaves before baking
1/2 cup whole milk + 2 Tbsp
1/3 cup water
To make the Brioche
1. Grease a large bowl with canola oil and set aside. Grease (2) baking loaf pans, 9" x 5", and set aside.
2. In a food processor, combine the all-purpose flour, kosher salt, sugar, and yeast. Pulse for a few seconds until combined.
3. Add the cold butter cut into cubes and the 3 whole eggs. Process until just combined. With the machine running, through the feed opening, pour the 1/2 cup of milk and 1/3 cup of water. Process for about 30 seconds. The dough will be very sticky.
4. Drop the dough into the greased bowl and with a spatula scape any leftover dough from the food processor into the bowl. Wrap with plastic and set aside in a warm room for 2-3 hours. The dough should double in size before it's ready.
5. Preheat oven on to 400 degrees.
6. Lightly flour your work surface and pour out the risen dough. Knead dough until it's flatten out and lightly add flour as needed.
7. Form a disc and cut in half. If you don't want to braid the dough, add to the baking loaf pans. If you do want to braid the dough, cut the original half into thirds. Gently roll each third into long ropes, about 12"-14" long. Place the 3 ropes next to each other, tuck and fold the ropes together at the top. Tightly braid all the way down (just like braid hair). At the end of the ropes, tuck and fold under the loaf.
8. In a small bowl combine the 1 egg yolk and 2 Tbsp of milk. Brush mixture over dough.
9. Bake brioche for 28-30 minutes on 400 degrees. Crust should be nicely browned.
Brioche recipe inspired by Mark Bittman from How To Cook Everything.
Almond Brioche French Toast
Ingredients:
5 eggs
1 cup whole milk
1/2 cup heavy cream or half & half
3 Tbsp dark brown sugar
1/4 tsp kosher salt
2 tsp vanilla extract
1 tsp almond extract
unsalted butter for cooking
To make the Brioche Almond French Toast
1. In a large bowl, whisk together the eggs, milk, vanilla and almond extracts and set aside.
2. In another bowl, add the dark brown sugar and salt.
3. In a saucepan over low heat warm the cream until just starting to bubble.
4. Add the warmed cream to the sugar bowl. Stir together.
5. Slow add the warmed sugar cream to the egg bowl while whisking. Add slowly and steadily while whisking to prevent the egg from cooking and forming crunchy bits. Stir together.
6. Prepare a baking sheet with parchment paper and a cookie rack to allow the soaked brioche to drip before cooking.
7. Slice the brioche into 1/2" thick pieces (If possible, leave the freshly baked bread out overnight to slightly dry out so it'll absorb more of the custard.) and soak in the custard for 15-20 seconds each side.
8. While your cook pan is heating up, place the custard soaked brioche on the cookie rack. This will prevent extra custard from cooking in the pan.
9. Add butter to the pan and cook each side of the custard soaked brioche for about 2-3 minutes, until lightly golden brown. Place french toast on a baking sheet and store in a warm oven (200 degrees) to keep warm until serving.
Original recipe inspired by my childhood.
Brioche Ingredients:
Makes 2 loaves
4 cups all-purpose flour
1 tsp kosher salt
1/4 cup granulated sugar
1 1/2 tsp instant active yeast
8 Tbsp (1 stick) unsalted butter
3 whole eggs + 1 egg yolk to brush on loaves before baking
1/2 cup whole milk + 2 Tbsp
1/3 cup water
To make the Brioche
1. Grease a large bowl with canola oil and set aside. Grease (2) baking loaf pans, 9" x 5", and set aside.
2. In a food processor, combine the all-purpose flour, kosher salt, sugar, and yeast. Pulse for a few seconds until combined.
3. Add the cold butter cut into cubes and the 3 whole eggs. Process until just combined. With the machine running, through the feed opening, pour the 1/2 cup of milk and 1/3 cup of water. Process for about 30 seconds. The dough will be very sticky.
4. Drop the dough into the greased bowl and with a spatula scape any leftover dough from the food processor into the bowl. Wrap with plastic and set aside in a warm room for 2-3 hours. The dough should double in size before it's ready.
5. Preheat oven on to 400 degrees.
6. Lightly flour your work surface and pour out the risen dough. Knead dough until it's flatten out and lightly add flour as needed.
7. Form a disc and cut in half. If you don't want to braid the dough, add to the baking loaf pans. If you do want to braid the dough, cut the original half into thirds. Gently roll each third into long ropes, about 12"-14" long. Place the 3 ropes next to each other, tuck and fold the ropes together at the top. Tightly braid all the way down (just like braid hair). At the end of the ropes, tuck and fold under the loaf.
8. In a small bowl combine the 1 egg yolk and 2 Tbsp of milk. Brush mixture over dough.
9. Bake brioche for 28-30 minutes on 400 degrees. Crust should be nicely browned.
Brioche recipe inspired by Mark Bittman from How To Cook Everything.
Almond Brioche French Toast
Ingredients:
5 eggs
1 cup whole milk
1/2 cup heavy cream or half & half
3 Tbsp dark brown sugar
1/4 tsp kosher salt
2 tsp vanilla extract
1 tsp almond extract
unsalted butter for cooking
To make the Brioche Almond French Toast
1. In a large bowl, whisk together the eggs, milk, vanilla and almond extracts and set aside.
2. In another bowl, add the dark brown sugar and salt.
3. In a saucepan over low heat warm the cream until just starting to bubble.
4. Add the warmed cream to the sugar bowl. Stir together.
5. Slow add the warmed sugar cream to the egg bowl while whisking. Add slowly and steadily while whisking to prevent the egg from cooking and forming crunchy bits. Stir together.
6. Prepare a baking sheet with parchment paper and a cookie rack to allow the soaked brioche to drip before cooking.
7. Slice the brioche into 1/2" thick pieces (If possible, leave the freshly baked bread out overnight to slightly dry out so it'll absorb more of the custard.) and soak in the custard for 15-20 seconds each side.
8. While your cook pan is heating up, place the custard soaked brioche on the cookie rack. This will prevent extra custard from cooking in the pan.
9. Add butter to the pan and cook each side of the custard soaked brioche for about 2-3 minutes, until lightly golden brown. Place french toast on a baking sheet and store in a warm oven (200 degrees) to keep warm until serving.
Original recipe inspired by my childhood.
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