I was recently sent a fantastic selection of Brioche Pasquier goodies as part of their #shareamoment campaign.
I loved heating the croissants and pain au chocolat in the oven for 10 minutes and eating them with a cup of tea. They came individually packaged, so they stayed fresh and having one doesn’t mean all the rest go stale which is perfect.
I had a big loaf of brioche too, and seeing as it’s December I decided to create a festive twist on my favourite French toast recipe.
This is perfect for over the Christmas period!
Festive Brioche French Toast
Recipe type: Breakfast
- 1 egg
- 40ml single cream
- 1 teaspoon caster sugar
- ½ teaspoon cinnamon
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 1 pinch allspice
- 1 pinch ginger
- zest of 1 orange
- 2 slices of brioche
- 1 knob of butter
- Sprinkle of icing sugar and dark chocolate to serve
- In a deep, flat bottomed bowl crack the egg, pour in the cream and whisk well until all combined.
- Add all the spices and the caster sugar and mix well.
- Lightly zest the orange, you just want the top layer of peel and none of the white as this is bitter.
- Add the zest to the mix.
- Place the 2 brioche slices into the mix and leave for 1 minute, if they don't quite fit into your bowl you can cut them in half and arrange them to fit if possible.
- After 1 minute turn over for the other side to soak up the mixture.
- Gently move the slices around so they have totally absorbed as much of the mixture as possible.
- In a shallow frying pan melt the knob of butter on a low-medium heat.
- Place the soaked brioche into the pan and cook for 3 minutes or until golden, then flip and repeat on the other side.
- Once cooked through and golden brown, serve on a plate and sprinkle with a light dusting of icing sugar and dark chocolate.
- Eat straight away.