Saturday, March 27, 2010

Weekend Breakfast

I still had a loaf of brioche in the freezer from when I made a batch back in late January, and decided today was the day to thaw it out and make some French toast.

In order to fancy it up just a bit more I added vanilla extract and lemon zest into the custard and topped the finished dish with fresh raspberries and blueberries. This was a delicious, bright-tasting, and surprisingly quick breakfast.

Brioche French Toast

One small loaf brioche, cut into 1/2 to 1 inch slices
2 eggs
1 c. milk
Zest of 1/2 lemon
1 tsp. vanilla extract
Butter for pan
Real maple syrup
Fresh berries

Mix together eggs, milk, zest, and vanilla in a shallow dish. Dip in slices of brioche for approximately 30 seconds per side. Allow excess egg mixture to drip back into the dish. Fry in melted butter until each side is golden brown, approximately 3 minutes per side. Top with warm maple syrup and berries.

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