Recipe courtesy of Julia's Bistro
Brioche French Toast
- Level: Intermediate
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 841
- Total Fat
- 55
- Saturated Fat
- 30
- Carbohydrates
- 76
- Dietary Fiber
- 3
- Sugar
- 42
- Protein
- 14
- Cholesterol
- 271
- Sodium
- 660
- Total: 17 hr 25 min (includes rising and cooling time)
- Active: 1 hr 25 min
Ingredients
Sponge:
1 1/3 cups warm milk
2 1/4 teaspoons active dry yeast
2 cups all-purpose flour
Dough:
2 cups all-purpose flour
1/3 cup granulated sugar
3 teaspoons salt
5 large eggs
6 ounces (1 1/2 sticks) cold butter, diced, plus more for the bowl
Strawberries:
1 pint strawberries
2 tablespoons granulated sugar
Vanilla Cream:
1 pint heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
Walnut Crumble:
1 cup granulated sugar
1 cup walnuts
Royal:
1 pint heavy cream
1 teaspoon vanilla extract
4 large eggs
For Serving:
Butter, for cooking
Vermont maple syrup, for serving
Confectioners’ sugar, for dusting
Directions
- For the sponge: Mix the warm milk, yeast and 1 cup flour in the bowl of a stand mixer. Sprinkle the remaining cup flour over the top of the sponge. Let the sponge rest at room temperature for 40 minutes.
- For the dough: Add the flour, granulated sugar, salt and 4 eggs to the bowl with the sponge and mix with the dough hook until you have a nice cohesive and elastic dough, 10 to 15 minutes. Add the cold butter a little at a time until incorporated and you have a smooth dough. Place the dough in a buttered bowl, then cover with plastic and rest for 2 1/2 hours. Punch down the dough, then re-cover and let it rest in the refrigerator overnight.
- The next day, pull the dough from the fridge and form a rectangle, folding the dough over three times to shape the loaf. Place in a loaf pan and let rest, loosely covered at room temperature, until it has noticeably risen.
- Preheat the oven to 350 degrees F.
- Beat the remaining egg in a cup with 2 tablespoons water for the egg wash. Brush the dough with the egg wash, then bake until a deep golden brown, 25 to 30 minutes. Let cool.
- For the strawberries: Cut half the strawberries in half and toss them with the granulated sugar and 1 teaspoon water in a bowl. Let macerate at room temperature 30 minutes.
- Transfer the berry mixture to a blender and blend until smooth, adding a little water if needed. Halve the remaining strawberries.
- For the vanilla cream: Whip the cream, granulated sugar and vanilla to stiff peaks. Refrigerate, covered, until ready to use.
- For the walnut crumble: Place the granulated sugar in a clean nonreactive pan. Add enough water to dissolve the sugar, then cook on high heat until you have a nice golden-brown color. Add the nuts and mix carefully (the sugar is very hot). Place on a sheet pan lined with a nonstick mat and let cool completely.
- Place the cooled brittle in a food processor and blend until you have the consistency of sand.
- For the royal: Mix the heavy cream, vanilla and eggs together to incorporate thoroughly.
- To assemble the French toast: Slice the bread and let it dry out for an hour or so.
- Dip each slice of bread in the royal and immerse. Place the brioche in a buttered medium hot pan. Cook until golden brown. Place on a plate, then drizzle with strawberry sauce; garnish with strawberries and whipped vanilla cream. Finish with the crumble and Vermont maple syrup. Top with confectioners’ sugar and you are ready to go. Repeat to make more servings.