Baking brioche is always a nice experience. I truly love this type of dough, it is full of butter and eggs and it is elastic and very pleasant to work with. A tiny problem which I face is that finishing a big loaf is quite a challenge for me. So there are some brilliant recipes which can help to deal with the leftovers
The first one is a French toast. Such a classy thing , right and so delicious.
The recipe I follow is super simple and contains the following ingredients:
4 slices of brioche
1\4 almond milk ( you can use whatever milk you have)
2 tbsp of butter
Beat egg slightly. Dip bread in milk and then in egg mixture, turning to coat both sides evenly.
Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides. Top with your favourite jam or whipped cream or whatever you like. Bon appétit
So let’s start with the ingredients
Chocolate brioche pudding
300 ml milk
300 ml double cream
butter, for greasing
1/2 ready-made brioche loaf, sliced
1 bar of chocolate chopped
1 vanilla pod
4 free-range eggs
3 free-range egg yolks
1 cup of sugar
Preheat the oven to 150C/300F
Place the milk, cream and vanilla pod into a saucepan over a low heat and heat until steaming, but not boiling. Remove from the heat and leave to infuse for ten minutes, then remove the vanilla pod.
Grease a shallow ovenproof dish. Arrange the brioche slices into the dish with pieces of chocolate
Whisk the eggs, egg yolks and caster sugar together in a bowl, then gradually pour over the infused milk mixture, stirring constantly.
Pour the custard mixture over the brioche and transfer to the oven to bake for 40-50 minutes, or until the custard is set and the brioche is golden-brown.
Serve with the ice cream you like and enjoy it