The Best Brioche French Toast Recipe | Valerie's Kitchen (2024)

FAQs

What is brioche bread used for? ›

You can typically look to use brioche bread in any recipe you'd use normal bread. For example, it really elevates dishes such as bread and butter pudding, grilled or toasted sandwiches, and even burgers and hot dogs. Of course, it's a must-try addition to French toast, for when you need an extra dose of Parisian flair!

If the kneading is not done correctly and the dough is not kneaded enough or is kneaded too much, this will affect the texture of the brioche. The dough should be left to rise in a warm place, away from any draughts.

Restaurant French toast is generally a superior product because of time. Letting it soak in the custard for up to five minutes allows more delicious dairy to be absorbed. This step is where having stale bread is essential. Using soft fresh bread will take on too much custard and become a mushy mess.

Whatever you decide on, the ratio of liquid to egg will still be about ¼ cup liquid to one egg, and one egg per two slices of bread. So, if you want to make four slices of French toast, you would need four slices of bread, two eggs, and ½ cup milk. How's that for an easy recipe?

Ideally it's best if you can soak the bread in the french toast batter overnight however, if this cannot be done I suggest leaving it soak for a minimum of 30 minutes to 1 hour. As we want that custard like middle, cut very thick slices of bread.

Ideally, the bread should be slightly stale. A drier bread will soak up all the custard. Bread can be left out with the wrapper open the day before cooking. If you find yourself in a pinch, dry your bread slices in a 275°F oven for 10 minutes before soaking them in the custard.

Whisk milk, eggs, vanilla, cinnamon, and salt together in a shallow bowl. Lightly butter a griddle or skillet and heat over medium-high heat. Dunk bread in the egg mixture, soaking both sides. Transfer to the hot skillet and cook until golden, 3 to 4 minutes per side.

Brioche is considered a bit like cake or cookies. It is sweet, therefore you eat it as a snack, for breakfast, with tea or coffee but rarely as dessert (unless the meal is perticularly light.)

Kneading with a stand mixer is highly recommended for brioche dough. Cold proof your dough: According to Martin, letting the dough proof in the fridge overnight provides extended fermentation time, which in turn develops more flavor.

Brioche contains a higher protein content than plain white bread due to the inclusion of eggs, which is beneficial for health. However, due to the higher butter content in brioche, brioche contains more fat and more calories than other kinds of bread.

How do you make brioche less dry? ›

Toast one side of your bread for a minute or two, then start building your sandwich so the toasted sides are facing each other. This one-sided toasting trick works twofold — it will keep your sandwich from getting soggy, while also protect your mouth from getting roughed up from the dry, crusty bread.

The secret to making crunchy French toast: before dipping in the custard, spread a thin layer of butter onto the bread and scrape off with breadknife so that only a little is left behind. The more butter you put on the bread slices, the crunchier it will be, but too much will prevent it from absorbing the custard.

Fortunately, there's an easy way to prevent that sogginess and keep your bread just as crisp as it is when it comes out of the toaster. All you'll need to do is take two freshly toasted slices of bread, stand them up on an angle, and balance them against each other so that the two slices resemble the sides of a tent.