French toast is a favorite breakfast here at Becker Farms, especially when made with Brioche from Amelia’s in Indianapolis. Make this over the weekend as a Valentine’s Day treat and serve with your favorite breakfast meat (jowl bacon is on sale this week).  Alyssa suggested the balsamic berry sauce; we typically use maple syrup or sliced fresh fruit as a topping.

French toast ingredients:
1 loaf of brioche bread (could substitute French bread or Texas toast)
6 eggs
1 c milk
1/4 c orange juice
1 tsp cinnamon
1 tsp nutmeg
1 TBSP sugar (optional)

Directions:
1. Slice bread into ~1″ thick slices (using the loaf of brioche, this yielded 10 pieces).  Whisk all other ingredients together in a bowl.  Dip slices individually into the egg-milk mixture, making sure the entire piece is submerged.
2. Place slices onto a baking dish, cover, and let sit overnight in the refrigerator (note: you can prepare slices at this point if needed).
3. Heat griddle to 375F; once hot, arrange the slices in a single layer and cook on both side until done (~5 minutes per side, or until egg mixture is set). Top with your preferred toppings (butter, syrup, fruit, or the berry sauce described below).

Balsamic Berry Sauce ingredients:

2 c. frozen mixed berries
2 tsp. sugar
a big glub of balsamic vinegar

Combine all ingredients (in either a saucepan or microwave-safe dish); heat on high for five minutes, stirring halfway through.

(The photos below show steps one and two.)

breadsoaking

Brioche French Toast with Balsamic Berry Sauce
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