A super satisfying sweet-and-swift brunchy bite. This take on French toast is a definite lazy morning winner.
Defrost your dough (either overnight in the fridge, or for 3-4 hours on the worktop), leaving your dough in the wrapper. Before you create your French toast, you’ll need to bake your Buttery Brioche loaf. Why not bake the loaf for Saturday, and save the rest for a Sunday Brunchy Bite?
Unwrap your doughballs and mould them together into one ball. Fold the dough over several times to make sure it’s all combined (at this point you can fold in raisins/ sultanas if that’s your thing). For a mini loaf just use 1 dough ball (no need for any folding of the dough for a mini). Then shape your dough into a rectangle/ loaf shape and place into a lined loaf tin.
Once shaped, it’ll need to proof (double in size) which will take a few hours (the time will depend on the room temp, but it usually takes around 3-4 hours. If you have a nice cosy spot like a shelf over a radiator, it’ll work a treat, just don’t place over a direct heat.
When the dough has doubled in size, it’s time to give it a little egg wash (milk also works well). Bake at 160 degrees in a Fan Oven (Electric 180 degrees) for 20-25 mins until golden brown. Set aside to cool and store in an airtight container if you don’t intend to use it straight away, once it’s cooled completely.
Now it’s time to create your French Toast! Whisk together the eggs, milk and a pinch or two of cinnamon in a bowl. Slice as many pieces of your brioche loaf as you’ll need. Thick chunky slices work best for this!
Heat your pan/skillet on the hob and add a knob of butter.
Time for the fun bit…! Dip each side of the brioche into the eggy mix and lower carefully onto the pan. You’ll hear the sizzle right away! Cook for a minute and turn over to cook the other side, flipping until you start to see all the crispy, extra tasty bits appear over the brioche. Complete this step for all the pieces and serve right away with another knob of butter, generous drizzling of Maple syrup, a sprinkle of sugar, and any extra fruity bits you fancy.