French toast with brioche bread
What is better than French toast on a lazy weekend morning – french toast with brioche bread! Very Thomas Keller-ish. We recently got this fabulous brioche bread from our local farmer’s market (thanks Acme) – made with almond bits, candied citrus and orange blossom water. We took a low fat french toast recipe from Sally Schneider’s “New Way of Cooking” and applied that to the brioche – and wow! what a fantastically soft custard like French toast emerged.
Ingredients: For every slice of brioche (6-7 cm diameter, 1 cm thick), we used 1 egg (cage free, organic of course), 1/3 cup of lactose free 2% milk, dash of maple syrup, dash of vanilla, 1/2 tsp zest of orange, and a pinch of salt. Each slice soaked for about 2 minutes. Fried each slice in 2 tsp of brown butter and served drizzled with our homemade seville orange marmalade (David Lebovitz’s recipe). Smell of brown butter and orange is terribly tantalizing in the morning.
Variations: Candied pecans on top and dash of liqueur pushes it up a notch. Fennel seeds (1/4 tsp) go fantastically well. I am inspired to try adding a pinch of crushed coriander seeds next time I try this. To make the breakfast extra special, juice the orange and combine with your favorite sparkling wine for a toast with the toast.
Lactose Note: Brioche has some butter in it which has trace amounts of lactose. The slices are fried in brown butter – again trace amounts of lactose. The remaining ingredients are lactose free.
Calorie Note: The bread didn’t come with calorie content. But based on the ingredient list, I estimate 200-250 per 1 inch slice. Calorie contribution from remaining ingredients (per slice) is ~200.