Playing With My Food ~
A journal about food, thought, travel, and life; by Chef & Raconteur Chaz French.

Brioche French Toast

My friend Jill pointed out this morning that due to my last name any toast I make is French toast, so we’re subtitling this recipe “Frenchy French Toast!” Jill also claims to have told me about putting orange juice in the batter over a year ago, this may well be true, but I had never tasted it prior to having it at Momma Norma & Deborah when I was in Ixtapa, Mexico.

When I went shopping yesterday the store didn’t have any juicing oranges, so I went with honey tangerines instead.
So, here we go:

“Frenchy French Toast!”

4 to 6 slices of day old brioche sliced about a half inch thick
a few tablespoons of butter for the pan (a little before each batch)

4 eggs (or 5 eggs if using 6 slices of brioche)
1/8 teasspoon (slighty heaping) ground cinnamon
1 Tablespoon good vanilla extract
1/3 cup Half & Half (or heavy cream)
Juice from 1 1/2 to 2 honey tangerines 1/3 – 1/2 cup depending on taste.

Bowl to make the batter and dunk bread in.
Large plate to rest the soaked bread
Medium pan (non-stick)

Whisk all the batter ingredients together until eggs are well beaten.
Soak each slice of Brioche on both sides, holding it under the battter until it is well absorbed.
Place each slice on the large plate while working on the others.

Heat pan over medium heat, put in butter to coat the pan and cook the brioche 2 slices at a time.
Keep the heat at medium to medium low and cook until golden on bottom, flip and cook other side, flip one more time to re-warm the other side. Repeat with remaining slices and serve; preferably with organic grade B maple syrup.

Note: If you’re making a larger batch or just want everyone to be served at the same time then, preheat your oven to 200F and place the cooked slices in the oven on a cookie sheet until ready to serve everyone.

Frenchy French Toast

If you have the time, bacon as a side would be perfect with this.