Brioche Nanterre Loaf

Brioche Nanterre Loaf, originally uploaded by Theresa111.

One of the most satisfying thing to prepare in the kitchen is brioche and then after the rising process, to bake it off. Tear this apart.  It is so delicious you don’t need to put anything on it. It also makes the most wonderful French toast. Simply slice the day old brioche and dip it into an egg batter, just prior to frying. Dust with 10X (powdered) sugar.  It’s heavenly.

French Toast

1 loaf brioche (a day old)
6 large eggs
2 to 3 cups half and half
Vanilla, Grand Marnier, Cinnamon (to taste)
maple sugar or 10X sugar

1) Put clarified butter into a heated skillet
2) Slice the loaf 1 1/2″ thichness
3) Quickly dip slices into egg mixture, coating both sides
4) Place into skillet and allow to cook until golden brown
5) Using an egg turner flip the slice over and repeat cooking
6) Sprinkle with maple sugar or sprinkle with 10X sugar
7) Serve immediately

Yields about 10 to 12 slices


About Theresa H Hall

As a professional vocalist. licensed broadcaster, artist, published poet, lyricist, writer, essayist, critic, animal lover and budding pastr View all posts by Theresa H Hall

One response to “Brioche Nanterre Loaf

  • Daisy the Curly Cat

    I’ll bet that would be extra-delicious french toast with that bread. We make “homemade” waffles every Sunday. They are made on a waffle iron, but the batter comes in an aerosol can! We don’t do much cooking at our house.

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