If you're looking for a special breakfast recipe that's still easy to make (maybe for a Christmas treat before you start on the presents?), you could do a lot worse than this.
I only really discovered French toast when I was working in the US last year, as it was one of the hotel's rotating breakfast options. It took me a couple of weeks of experimenting to figure out that it was best when slathered with chocolate and sprinkled with nuts.
So when Brioche Pasquier recently sent me some of their products to try, along with a recipe booklet, the idea of using brioche rolls for French toast immediately caught my eye. Brioche is a light and airy kind of bread which makes it perfect for soaking up the egg mixture, but holds its texture nicely while keeping the end result light. (Plus it's French, which seems appropriate for French toast. Unlike, say, the French horn, at least there does seem to be evidence that French toast may have originated in France!)
I've included the quantities per two rolls (which uses one egg). If you want to make more, you can mix up all the egg mixture in one batch, but heat another spoonful of butter separately each time.
Chocolate Brioche French Toast
Quantities per 2 rolls
2 small brioche rolls (such as Brioche Pasquier's pain au lait)
1tbsp double cream
½tsp vanilla essence
1tsp unsalted butter
2tsp dark chocolate spread
1tbsp chopped, roasted hazelnuts
- Slice the brioche rolls in half.
- Lightly beat the egg, and add the cream, milk, sugar, and vanilla. Whisk to combine.
- Heat the butter in a large frying pan over a medium heat.
- Add the brioche to the egg mixture and soak for ten seconds. Turn over to soak the other sides for a further ten.
- Using a slotted spoon, lift the brioche slices from the egg mixture into the frying pan.
- Cook for two minutes on each side, until golden brown.
- Remove from the heat and spread chocolate onto each slice. Sprinkle with chopped nuts before serving.