Happy weekend! Well, whatever’s left of the weekend that is. Nothing says the weekend quite like a good French toast made with homemade brioche loaf.
For this version of French toast, I substituted heavy cream or milk with coconut milk. I thought the brioche might be rich enough with all the butter that’s been added to it, so I made blueberry compote instead of adding maple syrup. I absolutely love the blueberry compote paired with the French toast!!
My son insisted on making his French toast with savoury flavours. What a foodie! 🙂 He actually asked me to prepare longganisa (filipino style sausage) with fried egg, which turned out really good! He absolutely loved it! I’m glad that he’s not afraid to try out different flavours; although he’s lived here for half his life, I’m glad that he still enjoys Filipino food.
So, let’s start making brioche, shall we?
brioche french toast with blueberry compote
savoury french toast with a filipino twist; longganisa, fried egg and french toast
Makes 1 loaf (8 x 4)
Butter the loaf pan, I used 8 x 4 for this
- 60 g Milk, scalded and cooled
- 60 g bread flour
- 6 g Yeast, instant dry
- 150 g eggs
- 240 g bread flour
- 15 g sugar
- 6 g salt
- 180 g Butter, softened but not melted
1. Use the hook attachment, mix together milk, bread flour and yeast. Set aside and let rise until it doubles in size.
2. Using the paddle attachment, mix in the eggs gradually followed by the bread flour, sugar and salt.
3. Beat butter in small quantities making sure it is well incorporated with every addition. The dough will be sticky.
4. Transfer the dough in a buttered loaf pan. Let it rise and egg wash the loaf before baking. I braided the dough, simply by dividing it to three equal parts. Roll it into a log, pinch the ends so it sticks together and braid it. You don’t have to, if you prefer not to.
5. Bake at 375F for about 30 – 40 minutes.
To make French toast:
Prepare baking pan lined with parchment paper, and a skillet
- 1 1/4 cup coconut milk
- 2 large eggs
- 3 tbsps sugar
- Pinch of salt
- 4 – 5 tbsps of butter, or as needed
- confectioners sugar, as needed
- Mix coconut milk, salt, eggs and sugar together until sugar is dissolved.
- Heat the skillet and add butter. You will be doing so for every portion of toast you will be making.
- Soak the slices of brioche with the coconut milk mix. Don’t over soak otherwise the bread will be too soggy and will just fall apart.
- Transfer the soaked bread to the heated skillet with butter to “brown”. Making sure to do it on both sides of the bread.
- Transfer the browned bread on a baking sheet lined with parchment paper. Bake 375 for 8 – 10 minutes.
- Dust some confectioners/powdered sugar and add compote!
- 2 cups blueberries, either frozen or fresh
- 2 tbsp sugar
- 1 tbsp lemon juice
- 4 tbsp water
Combine all ingredients in a saucepan, bring to a boil and reduce heat. Stir frequently and cook until for 6 – 8 minutes.
french toast with blueberry compote