Monday, June 30, 2014

Poppy Seed Brioche French Toast with Honey, Lemon & Blueberries


Technically not a bread, brioche is a viennoiserie instead because of all the egg and butter used (hence more of a pastry, if you will)! It can be eaten plain, sweetened or even savoury and is characterised by the shiny, dark and flaky exterior, which is emphasised with a egg wash before baking. It tastes almost like croissant but is a lot easier and less time consuming to make.

After some searching, I found this awesome recipe for making brioche. It's super rich, delicate and melt-in-your-mouth. It freezes wonderfully and toasts very well in a toaster.



Once you've made your brioche you can prepare it for freezing (if that is your plan). Let it cool for a while before using an electric carving knife to cut through that soft, fluffy bread. You can store the slices in ziplock bags and then put them in the freezer in a spot where they won't be squashed. 

For the French toast slightly stale bread works best, so you can leave out a few slices to dry out overnight. Alternatively, start right away! One of my new favourite discoveries is The Sugar Hit, where you can get the recipe details on how to make this yummy French Toast (you can see from my photos that I added the poppy seeds into the bread rather than the French toast batter; and I used fresh blueberries).





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