Brioche For Breakfast

As a child, I have always loved my French toast for weekend breakfasts, and as an adult I have fine-tuned my favorite recipe. With the help of my local bakery, author Jordan Christy of How To Be A Hepburn In A Hilton World and my mother’s original recipe, I am excited to share with you Simply Luxurious French Toast recipe.

Simply Luxurious French Toast

Serves 6-8

Ingredients:

*1 Tbs sugar

*6 extra large eggs

*1 1/2 cups of milk or half and half

*2 Tbs honey

*2 tsp pure vanilla extract

*1 tsp salt

*1 loaf of brioche (click here for recipe, or pick up at your local bakery)

*salted butter

*vegetable oil or Pam

*confectioners’ sugar

*cinnamon

Optional (macerated strawberries)

*1/2 pint fresh strawberries, hulled and sliced

*1 Tbs sugar

*maple syrup (optional)

Directions:

1. If you would like strawberries on your French toast, mix together strawberries and 1 tablespoon of sugar and set aside.

2. In a large bowl, whisk together eggs, milk (or half-and-half), honey, sugar, vanilla, salt, and cinnamon (about 1 teaspoon).

3. Slice the brioche loaf into 1 inch thick pieces and dredge in the egg mixture, until both sides are completed coated. Don’t let it soak, as it will leave your bread too soggy.

4. Heat 1 teaspoon of butter and 1 teaspoon vegetable oil in a large sauté pan or on a pancake skillet over medium heat. Place dredged slices of bred and place in skillet for 2 to 3 minutes on each side.  Continue to add butter and oil to the skillet/pan as needed, as well as cinnamon to egg mixture if it appears to disappear.

5. Sprinkle finished slices with confectioners’ sugar and top with strawberries if desired, or warm syrup or additional honey.

Key Things To Keep In Mind

*Purchasing a loaf of brioche is around $10 for an extra long loaf, but it saves time, as making brioche is a process (however, a simple process).

*Soaking longer than 30 seconds a side in the egg mixture tends to leave the bread soggy on the inside even after cooking for the recommended time.  As long as it is coated, the flavor that you desire will be there.

*While other breads can be substituted, the buttery brioche is an inexpensive way to bring luxury to your morning and your guests will be very impressed.

*Another topper for the French toast (as I sometimes do tend to enjoy) peanut butter!

 

Image: Simply Luxurious

A Brunch Date

With Christmas just a handful of days away, I couldn’t help but bring my focus to the kitchen.  This year our family will be enjoying a holiday brunch on Christmas day and must say, I can’t wait.  Brunch to me is something special, yet at the same time very comfortable.  Brunch allows you to ease into the day and then indulge in decadently rich and tasty dishes all the while sipping a bit of bubbly. With the combination of luxury and comfort, brunch marries both effortlessly, and after a month of bustling about, what is more deserved?

My personality is much more suited to a brunch menu on such a day that begins early and lounging about in your slippers is all but mandatory.  Especially when the evening before a grand dinner will have already been served, I’d like nothing more than to dress nice, yet casual and simply savor the pinnacle of the holiday season with close friends and family.

Items that seem to always catch my eye on a brunch menu and therefore, will be on our buffet come Saturday morning: croissants, lox, bagels and cream cheese, bellinis, goat cheese omelets, brioche French toast, bacon – my mouth is beginning to water, but the list could certainly go on.  What are some of your favorites to enjoy during brunch? I’d love to hear.

 

Images: (1) Canadian House & Home (2) Source (3) Elle Decor (4) The Nest Pearl (5) Source (6) Source (7) Source

Prepping for the Weekend!

 

Lately, I have been having a craving for one of my favorite bread recipes.  Of course, it’s not just any bread – it is brioche.  For me this word has a bit of an onomatopoeic quality to it.  It’s a bit of a stretch, but let me explain.  The “che” sound reminds me of the way the crust cracks as you tear your desired piece away from the rest, and the “brio” is that soft buttery flavor that melts in your mouth as you savor the taste.  I by no means did the delicious quality of brioche justice, but hopefully I made some sense.

Now, if you’ve never had brioche, it truly isn’t bread as you know it, it is special.  After all, it is a process to concoct, but oh, so very worth it.  In fact, I created a time schedule for each time I want to make this recipe if my goal is to serve it to my guests for breakfast.  Yes, it does involve me getting up in the wee hours of the morning, but the process itself is very simple. 

 

Brioche Rolls 

-courtesy of Ina Garten, Barefoot Contessa

Ingredients

• 1/2 cup warm water (110 to 120 degrees F)
• 1 package dried yeast
• 3 tablespoons sugar
• 6 extra-large eggs, at room temperature
• 4 1/2 cups unbleached flour
• 2 1/2 teaspoons kosher salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 egg mixed with 1 tablespoon milk, for egg wash

Directions

1. Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it's at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.

2. The next day, allow the dough to sit at room temperature for 1 hour. Meanwhile, grease 20 mini brioche tins. Set aside.

3. Place the dough in the bowl of an electric mixer fitted with the dough hook, add the softened butter in chunks, and mix for 2 minutes, adding additional flour as needed to make a ball. Turn the dough onto a lightly floured board and divide the dough into 20 (1 3/4-ounce) balls and place them in the tins. Cover the tins with a damp towel and set aside to rise at room temperature until doubled in volume, about 2 hours.

4.Preheat the oven to 350 degrees F. When the rolls have risen, brush the top of each with the egg wash and bake for 20 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the rolls out onto a wire rack to cool.

 

 

Now for the moment you’ve been waiting for . . . stay in bed or cozy up on the couch, pour yourself a steaming cup of coffee or tea and savor each lovely bite.

Other ways to enjoy brioche:

*Hamburger buns – this brings an pop of flavor to an already juicy burger that continually impresses me.

*French Toast – there’s nothing left to say.  My mouth is watering.

Have a beautiful Friday and fantastic beginning to your weekend!

Images: (1) Learning How to Cook (2) Source (3) Nest Egg