Brioche French Toast + Poilane

• 20 April 2009























I brought back a large loaf of brioche from Poilane so I could treat my family to Brioche French Toast one morning after returning. It seemed like a fun {and easy} way to bring back a little piece of France to my family. Plus, you don't have to worry about the brioche going stale when you are using it for French Toast. In fact, it's almost better that way. Keep in mind that this recipe might sound fancy-schmancy but it's super easy to make.

French Toast
Martha Stewart Living Cookbook

3 large eggs
1 cup milk
3/4 tsp. kosher salt
1 tablespoon sugar
1/4 tsp. ground cinnamon
1 teaspoon pure vanilla extract

Mix, dip and throw on the skillet.

While on the subject of Poilane, I have to tell you how wonderful a bakery it truly is! I enjoyed the best apple tartlette OF MY LIFE two days in a row. It was, without a doubt, the most perfectly flaky pastry I've ever consumed. Given the high marks, one visit wasn't enough so we traversed the city the next day in search of more apple goodness (this time not stopping at one) and I seriously wondered how I ever missed Poilane on previous visits. Silly me. I'll never make that mistake again!

Locally you can find plain brioche at Gourmandies--the Bakery; cinnamon raisin brioche at Liberty Heights Fresh; and a decent substitute--challah--at Harmons. If you have a bread machine, this might be a good recipe to try.


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