This recipe serves two and is perfect for a brunch setting. Preparation time is one hour and cooking time is 45 minutes.
Ingredients consist of the following for the brioche bread:
– Flour (400g of strong variety)
– Caster sugar (40g)
– Salt (5g)
– Fast action dried yeast (7g or 1 packet)
– Milk (100ml)
– Medium-sized eggs (4)
– Softened butter (100g)
– Egg yolk for eggwash (1)
As for the French toast, you would need:
– Eggs (2)
– Cream (100ml)
– Vanilla extract (1 tsp)
– Thick brioche slices (4)
– Icing sugar (1 Tbsp)
– Butter (2 Tbsp)
– Blueberries (100g)
– Greek yoghurt (2 Tbsp)
– Honey (1 Tbsp)
– Chopped pistachio nuts (1 Tbsp)
– Mint leaves for garnishing
The method of preparing would be to preheat the oven at 185 Celsius. The dry components for the brioche loaf (flour, sugar, salt, yeast) go in a mixer with a dough hook. You then warm the milk slightly above hand-temp and add it into the mixture. Introduce one egg at a time and mix it until a smooth dough is formed. Gradually add the soft butter and continue with the mixing until the dough is smooth and shiny and has cleaned the bowl’s sides. Move the dough into a greased bowl and let it rise to double its size.
Next, knock back the dough on a floured surface and make three equal-sized balls. The loaf tin should be brushed with softened butter. Roll the dough balls to tighten them, then place them in the loaf tin. Cover until they double in size, brush with egg yolk and bake for 20 minutes until golden.
For the French toast, mix eggs, cream and vanilla extract in a bowl and whisk until smooth. Pour the mixture into a shallow dish, put your brioche slices in it so that they get soaked for half a minute on each side, then lay them on a plate.
Begin by positioning a stick-free frying pan over a moderate flame, introducing a smidgen of butter into it. Delicately sprinkle the dampened brioche with a bit of confectioners’ sugar and lay it onto the pan. Fry each side for a couple of minutes until it obtains a golden hue. Additional butter may be required if the pan starts to appear parched. The crucial aspect here is temperature management.
Following the brioche having been fried on both sides, transfer it onto the dish reserved for dishing up. Adorn it with blueberries, a scoop of traditional Greek yoghurt, a dash of honey and crushed pistachio nuts. Adorn with a few sprigs of fresh mint for garnish.