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FEATURE: Buttermilk Brioche French Toast and Buttermilk Syrup

This recipe makes the perfect summer brunch entrée for a small group of family and friends — easy prep and great to prepare together!


BUTTERMILK BRIOCHE FRENCH TOAST

Ingredients:

  • 1 1/2 Organic Valley buttermilk
  • 4 large eggs
  • 2 tbsp white sugar
  • 1 tbsp brown sugar
  • 1/4 tsp salt
  • 4 tbsp unsalted butter
  • As many slices of Trader Joe's Sliced French Brioche needed to use up mixture (we bought two loaves)

Directions:

  1. Preheat oven to 200ºF (this is for keeping cooked pieces warm)
  2. Mix buttermilk, eggs, salt and sugar
  3. Pour into cookie sheet, then place a layer of brioche to soak up the mixture — flip occasionally until bread absorbs without disintegrating (probably about 10–15 min)
  4. Heat 2 tbsp butter in nonstick skillet and use slotted spatula to transfer brioche to the skillet; cook until golden brown (approx. 3 min total), then transfer to baking pan in over to keep warm
  5. Repeat steps 1–4 until all the mixture is used up, or until you run out of bread

BUTTERMILK SYRUP

Ingredients:

  • 3/4 cup Organic Valley buttermilk
  • 1 cup white sugar
  • 1/2 cup confectioner's sugar
  • 1/2 cup salted butter
  • 1 tsp baking soda (this makes syrup rise and foam, so you'll need a larger saucepan than you'd think!)
  • 2 tsp vanilla

Directions:

  1. In a medium/large saucepan, mix all ingredients EXCEPT the vanilla
  2. Barely bring to a boil, then turn off the heat
  3. Add vanilla at the very end

Serve with fresh berries and creme fraiche, and sprinkle with confectioner's sugar. ENJOY!




Comments

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