Brioche French Toast

Chef Anthony Van Camp stops by Good Day to promote Al Biernat's new location near Spring Valley Road and the Dallas North Tollway. He makes french toast for brunch.

Brioche French Toast

For the Brioche:
4ea  2" Sliced Brioche Bread (day old is better!)
Slice and leave uncovered in the cooler overnight.

For the Royale:
750ml Milk
750ml Cream
1T salt
115g Sugar
3 ea Zest of Orange (Microplane)
2 ea  Zest of Lemon (Microplane)
2t Coriander Seeds (Lightly Cracked)
1 ea Ceylon Cinnamon Stick
1 ea Star Anise
Combine all and stir to dissolve.  Allow to sit for at least 2 hours before continuing. Strain to remove the spices and zest.  Reserve at room temperature.

For the Egg:
4ea Eggs, Lightly Beaten
1 pinch Salt
Stir to dissolve the salt.  Reserve.

To make the French Toast:
Dip each slice of brioche in the royale for a few seconds on each side.  Remove to a rack and allow to rest for a minute or two. Quickly dip the toast in the egg mixture, coating each side. Cook in a cast iron pan (or on a griddle) until the eggs are cooked and golden brown.

For the Bananas:
2ea Bananas, Ripe, Split Lengthwise
60g Sugar
Dip each cut side of the banana in sugar and lightly toast with a torch.

For the Chambord Cream:
60 ml Chambord
100 g Powdered Sugar
400 ml Heavy Whipping Cream
Combine all and whip to soft peaks.  Use immediately.


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