TIME SAVING BRIOCHE FRENCH TOAST RECIPE
Brioche French Toast! Who would haven’t known you could freeze it? Here is a time saving tip that has changed breakfast for our household forever. It was my friend, Barbara who gave me the idea when she dropped off some baked goods to us the other day. “If you walk through the frozen food aisles of the grocery store, you’ll see lots of frozen breakfast item.The French toast got me thinking. What if I made my own brioche French toast and then froze it?” We tried making it ourselves a few weeks ago in my InstaStories and I got such a huge response,we are sharing our favorite Brioche French Toast recipe.
It has saved oodles of time in the morning and the kids can make it themselves by reheating them in the microwave for a snack too. The brioche holds up well from freezing and tastes nearly as good as fresh made. One loaf of brioche makes about 10 slices. I’ve a small freezer so this works for my family but I recommend doing two loaves if you have the room. Here’s the recipe adapted from The Cook’s Illustrated Cookbook. All the recipes work so well I recommend The Cook’s Illustrated Cookbook for every household or gift it to any college-bound student.
I like to buy my brioche from either Whole Foods Market or Trader Joe’s (which comes pre-sliced). If you can’t find brioche, challah bread works well with this recipe too. If you have a time saving tip (like our Nature’s Plate post) or recipe you like to freeze like this Brioche French Toast recipe, please tell me in your comments.
- 1 loaf of brioche, sliced thick
- 3 large eggs (or 5 medium ones as pictured)
- 1 pint of heavy whipping cream or milk, warmed
- 3 tablespoons of cane sugar or lightly packed brown sugar
- 1 tablespoon of vanilla extract (vary it with almond extract)
- 2 tablespoons salted butter, melted
- 2 tablespoons salted butter or grapeseed oil, for frying
- 1.5 teaspoon cinnamon, ground
- Whisk eggs, milk, sugar, vanilla (or almond) extract, cinnamon and two tablespoon of melted butter. Soak bread, both sides till saturated but not falling apart. In a 12 inch skillet, heat remaining butter (I find that using grapeseed oil works fine if you don't want too much butter) over medium low heat. Carefully place slices of bread in the pan to fit. When the side gets golden brown, flip until second side is golden brown. Continue cooking till all the slices of bread is done. Cool and then put in an airtight container or ziplock bag and freeze. To reheat, just place a slice on a plate and heat for 40 seconds.
Till our next Happy Meal!