The Best Brioche French Toast Recipe
Take your breakfast to the next level with this homemade brioche French toast recipe that uses an easy to make cinnamon and sugar batter. Subscribe ► https://bit.ly/2zBklap
This history of French toast is a little murky as some claim it to be as old as the 5th century and created in Rome, while other sources say Spain, Germany, and every other western European country.
Ingredients for this recipe:
For the Whipped Cream:
• 1 ½ cups heavy whipping cream
• ½ cup mascarpone cheese
• 1/3 cup sugar
• 1 teaspoon vanilla
For the French Toast:
• 4 large eggs
• 1 cup ½ and ½
• 1 ½ teaspoons cinnamon
• 1 teaspoon vanilla
• 3 tablespoons sugar
• 8 thick slices brioche bread
• Unsalted butter
Serves 8
Prep Time: 5 minutes
Cook Time: 10 minutes
Procedures:
1. Whipped Cream: Add all of the ingredients to a stand mixer with the whisk attachment and mix on high speed to form stiff peaks, which takes about 3-4 minutes. Chill until ready to use.
2. In a large bowl whisk together the eggs, ½ and 1/2, cinnamon, vanilla, and sugar until completely combined. Set aside.
3. In a large skillet or griddle over medium heat, add in some butter until melted.
4. Dip 1 piece of bread on each side into the batter and place it into the pan or griddle and cook for 1 to 2 minutes per side or until browned and crisp. Cook in batches or as many as can fit in your pan or griddle.
5. Add optional toppings of mascarpone whipped cream, fresh berries, powdered sugar, and maple syrup.
Chef Notes:
Make-Ahead: French toast is meant to be eaten right away. If you want to make it ahead of time, keep it warm in the oven at 250° for up to 1 hour.
How to Reheat: Spread the cooked pieces of French toast onto a sheet tray lined with parchment paper and bake at 350° for 4-6 minutes or until hot. Likewise, you can add it to a microwave-safe plate and heat until hot.
How to Store: Place covered in the refrigerator for up to 2 days. This will not freeze well.
There will be plenty of mascarpone whipped cream leftover but don’t worry because it goes amazing on any dessert or pancakes.
Recipe Video:
