Thursday, December 23, 2010

Brioche French Toast

It's such a pleasure to wake up to the sweet smell of French toast. I like mine with just about anything: jam, all sorts of syrups, powdered suga, fruit! I get hungry just thinking about all the delicious possibilities! This particular recipe calls for brioche. Because the bread is so wonderfully airy, it soaks up all the eggy batter and fries to the sunniest of yellows. Combined with the salty bacon, it really is a breakfast worth getting up for! Serve it with a tangy glass of grapefruit juice and enjoy!

Brioche French Toast with Seasonal Fruit and Bacon
Serves 4

3 eggs
pinch of salt
2 tbsps milk
1/2 tsp vanilla extract
1 tsp ground cinnamon
pinch of freshly ground nutmeg
2 tbsps cane sugar
8 thick slices brioche
butter for frying
8 slices bacon
fresh, seasonal fruit of your choice
golden syrup

Preheat oven to 220C and line a baking sheet with baking paper.  In a shallow bowl, whisk the eggs, salt, milk, vanilla extract, cinammon, nutmeg and sugar. Soak the bread in the mixture.  Melt the butter over a medium-high heat. Fry the bread (per 2 slices) for about 2-3 minutes a side. Put the fried slices of bread on the baking plate, add more butter to the pan and continue frying until all the pieces are on the baking tray. Pop the baking tray in the oven and allow the toast to cook for a further 10 minutes, turning them once halfway through.  Meanwhile clean your fruit of choice and fry the bacon in a dry frying pan. Serve the toast with the bacon, fruit of choice and a drizzle of golden syrup.

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