Saturday, May 13, 2023

Brioche French Toast With Bananas And Caramel Sauce

By: The Food Hunter

May 14th is not only Mother’s Day but also National Brioche Day! A delicious 24 hours devoted to France’s magnifique, golden glazed, airy sweet bread. Once a novelty crafted by specialty bakeries; Brioche bread was believed to be enjoyed only by royalty. This changed thanks to America’s #1 Brioche brand St Pierre Bakery making the bread more accessible to both humble home cooks and renowned culinarians.

With a lightly sweet taste, delicate texture and irresistible richness, St Pierre’s Brioche Loaf is delectable as is, or toasted as a snack. You can add Parisian flair to your breakfast or brunch by using brioche to make your French Toast.   


 Brioche French Toast With Bananas And Caramel Sauce

  • 6 slices St Pierre Brioche Loaf
  • 2 free range eggs
  • ½ cup milk
  • 1 tbsp caster sugar
  • ½ tsp vanilla extract
  • Large knob butter
  • 1 tbsp oil
  • ¼ cup pecan nuts
  • 2 bananas
  • ½ cup butter
  • ½ cup soft light brown sugar
  • 2 tbsp mascarpone cheese
  1. Roughly chop the pecan nuts and toast in a dry skillet over medium heat for a few minutes, keeping an eye on them so they don’t burn. Tip onto a plate and set aside
  2. Make the sauce. Place the butter, sugar and mascarpone into a heavy saucepan and heat gently until the butter has melted and the sugar has dissolved, only stirring once or twice
  3. Increase the heat slightly and bubble for about 4 minutes until thick and glossy. Turn off the heat and set aside while you make the French toast
  4. Crack the eggs into a large bowl and add the milk, sugar and vanilla. Whisk with a fork
  5. Heat a large skillet over medium heat then add a little oil and a little of the butter
  6. Dip a slice of brioche into the egg mixture so both sides are coated then allow the excess to run off
  7. Place in the skillet and repeat with another one or two slices, depending how many will fit in your frying pan. Fry for a couple of minutes then turn and cook the other side until golden. Lift out and keep warm.
  8. Add a little more oil and butter to the pan and repeat with the other slices. Keep warm while you cook the bananas
  9. Melt a little butter in the skillet then add the sliced banana and cook over a high heat for a minute until starting to turn golden then turn the slices and cook another minute
  10. Arrange the toast onto a large platter and top with the bananas
  11. Scatter over the toasted pecans and drizzle with some of the caramel sauce



No comments:

Post a Comment