decadent French toast

by Heguiberto on January 20, 2012

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Things with custardy fillings, textures and flavors taste like heaven to me. I love Portuguese custard pies, crème brûlée, flan, English bread pudding and of course, any decant cream-soaked French toast. A toast to French toast, I say!

decadent French toast

decadent French toast

Last Friday I went to the new La Boulange bakery that has just opened nearby my office in the Financial District of San Francisco. My co-workers Caroline and Megan wanted to taste their popular open faced smoked salmon sandwich and soup for lunch. It looked delicious, like everything else on the menu. The pastries seemed amazingly crispy and browned to perfection. While waiting in line, I couldn’t take my eyes off of this shinny, glossy, sesame seed-covered, braided brioche (challah). It was begging to come home with me. What can I say? I’m irresistible.
I used the brioche for this marvelous breakfast the next morning.

key ingredients for decadent French toast

key ingredients for decadent French toast. Mmm, that brioche loaf looks good!

decadent French toast

1 challah/brioche loaf cut into thick slices (about 6 to 8 )
4 large eggs
1 tsp vanilla extract
1 cup half and half
½ tsp Kosher salt
3 tbsp sugar
~ 1 tsp canola oil
powdered sugar

Add eggs, sugar and salt to a bowl and whisk until incorporated. Add half and half and whisk again to combine. Soak bread slices on both sides for about ½ minute each. Allow bread slices to soak up liquid to almost completely saturate them with the cream mixture. Don’t let them break apart though, as it will ruin the presentation.

Meanwhile heat up a skillet with ½ tsp of canola oil, add as many slices as your skillet accommodates and fry them for about 3-4 minutes, flipping them half way. Be careful not to burn or under cook. Transfer to a serving platter, repeat with remaining. Dust powdered sugar over and serve. We had ours with some blueberries, butter, maple syrup and a nice big cuppa strong coffee.

frying the cream soaked brioche

frying the cream soaked brioche

dig in!

dig in!

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{ 4 comments… read them below or add one }

Alaiyo Kiasi January 20, 2012 at 6:53 am

Wow, that is one sexy-looking loaf of bread as well as all of the ingredients that went into the French toast. There is a French bakery near my workplace. I’m inspired to stop by there after work, buy brioche, stop by the market and get blueberries, and surprise my family at breakfast tomorrow morning.

Thanks for your always inspiring recipes and photos.
Alaiyo Kiasi recently posted..Oyster Po Boy on A Gluten-Free BunMy Profile

Tom | Tall Clover Farm January 24, 2012 at 9:06 am

You boys know how to live: wine and custardy pursuits — yep heaven indeed. Now I’m off to learn about these Portuguese custard pies of which you write. Uh, how did I now know about these?
Tom | Tall Clover Farm recently posted..Snow Days and the Power of the OutageMy Profile

Magic of Spice January 24, 2012 at 10:49 am

That is one gorgeous brioche, and yes you are quite irresistible :) This French toast is dreamy…I now need breakfast for lunch :)
Magic of Spice recently posted..Food of the week – Parsley RootMy Profile

Heguiberto January 26, 2012 at 8:42 pm

Tom,
I was born in Brazil. The Portuguese custard pies (pastéis de Belém) are one of the many food delicacies from beautiful Portugal. Here’s some pics of these delicious pies: https://www.google.com/search?q=pasteis+de+belem&hl=en&prmd=imvnse&tbm=isch&tbo=u&source=univ&sa=X&ei=5CkiT7mCFPTUiAKCxrn8Bw&ved=0CFIQsAQ&biw=1333&bih=645
Cheers,
Heguiberto

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