Brioche French Toast With Asparagus And Orange Beurre Blanc Recipes

Steps:

• In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.
• In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together in a bowl.
• Heat 1 1/2 teaspoons butter in a skillet over medium heat. Working in batches, dip each slice of brioche bread in the egg mixture and cook in the hot butter until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer French toast to a baking sheet.
• Bake in the preheated oven until puffed, 8 to 10 minutes.
• Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish. Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup.

Steps:

• For brioche: place all ingredients except the butter in a mixer equipped with a dough hook (preferably a kitchen aid k5). Mix on slow speed for 7 minutes until the dough has come together and is elastic and smooth Increase the speed of the mixer to medium and gradually add the butter in small pieces waiting for each piece to be absorbed in the dough before adding the next. This process will take at least 7 more minutes until all the butter is incorporated in the dough. When finished the dough will be very smooth, elastic, velvety and extremely soft. It is important not to add more flour to the dough, it should be extremely soft. Place dough in refrigerator overnight or for at least 6 hours. After dough has rested divide in 2 pieces and shape into logs of 8 inches long and 3 inches across. Place in a warm draft free place approximately 80 degrees and cover with a damp cloth It will take at least 2 hours for the bread to double in volume, eggwash with a mixture of whole eggs and heavy cream and bake in a 375-degree oven for 50 minutes until golden brown and hollow sounding. The bread should completely cool before slicing. It would probably be best if brioche be made the night before the French toast is to be made.
• For the French toast: Blend all ingredients together, place in a low flat-bottomed baking dish large enough to accommodate the whole slices of brioche. Slice brioche to 1 inch thick slices, soak in egg mixture, be sure the slices are saturated. Heat a large cast-iron skillet to medium heat, add 1 tablespoon of butter and cook Fench toast for about 3 minutes on either side until golden brown. Serve immediately with warm maple syrup.

Steps:

• In a large bowl, whisk together eggs, sugar, and milk. Add cinnamon and nutmeg; whisk to combine.
• Layer bread slices in a shallow baking dish and pour over egg mixture; let stand until bread begins to absorb liquid, 2 to 3 minutes. Turn bread slices and let bread absorb liquid on the opposite side, 2 to 3 minutes more.
• Preheat oven to 200 degrees. Place a baking sheet or ovenproof serving platter in oven.
• Working in batches, coat the bottom of a medium skillet with some of the clarified butter and heat over medium-high heat. Add 3 to 4 slices of soaked bread and cook until golden brown and crisp. Turn bread and cook until golden brown and crisp, adding butter as necessary to help browning and to give the French toast a nutty flavor. Transfer French toast to baking sheet in oven to keep warm. Repeat process with remaining clarified butter, soaked bread, and butter.
• Serve French toast immediately dusted with confectioners' sugar, syrup, and fresh fruit or bacon, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together in a bowl.
• Heat 1 1/2 teaspoons butter in a skillet over medium heat. Working in batches, dip each slice of brioche bread in the egg mixture and cook in the hot butter until golden, 2 to 3 minutes per side, adding more butter as needed.
• Transfer French toast to a baking sheet. Bake in the preheated oven until puffed, 8 to 10 minutes.
• Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish.
• Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup.
• Note: Leave bread out overnight if fresh, in order to dry it out a bit.
• Note: Challah bread can be used in place of the brioche, if desired.