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
- 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
- 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
- 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
- Crack the eggs into a large bowl and add the milk, sugar and vanilla. Whisk with a fork
- Heat a large skillet over medium heat then add a little oil and a little of the butter
- Dip a slice of brioche into the egg mixture so both sides are coated then allow the excess to run off
- 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.
- Add a little more oil and butter to the pan and repeat with the other slices. Keep warm while you cook the bananas
- 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
- Arrange the toast onto a large platter and top with the bananas
- Scatter over the toasted pecans and drizzle with some of the caramel sauce
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