More Great Recipes: French Toast

ORANGE BRIOCHE FRENCH TOAST


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Member since 2014

Serves 6 | Prep Time 20 | Cook Time 5

Ingredients

6 eggs
½ cup half and half
1/8 cup sugar
2 tablespoons Grand Marnier
1 tablespoon orange peel, grated
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Nine 1½ “ thick Brioche, cut in half horizontally. This may be frozen and used later.
Please note that part of this recipe needs a lot of time to prepare, so you won’t be able to serve this right away:
1 package yeast
2 teaspoons warm water

2 teaspoons salt
2 tablespoons sugar
1½ tablespoons milk
3¾ cups flour
6 eggs
1 pound butter, room temperature
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Ganache:
6 ounces white chocolate
¼ cup heavy cream
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Chocolate Sauce – this makes 1 cup, but only ½ cup is needed here. You can refrigerate remaining sauce and use another time:
3½ ounces semi-sweet chocolate
6 tablespoons milk
1 tablespoon heavy cream

5 tablespoons granulated sugar
1 tablespoon butter
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3 tablespoons sweet butter
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Powdered sugar, sifted
Whipped cream for garnish
½ cup pure maple syrup


Mix together eggs, half and half, sugar, Grand Marnier and orange peel. Set aside.


For the Brioche, dissolve the yeast in warm water in a bowl. In another bowl, dissolve the salt and sugar into the milk. Place the salt-milk mixture into the bowl of an electric mixer, using the dough hook attachment. Add the flour and the yeast solution and beat for 2 minutes on the low speed. Add 4 eggs all at once and continue to beat until dough is firm and smooth. Add the remaining 2 eggs one at a time. Add the butter a piece at a time. Beat at medium speed until butter is incorporated. Be aware that the dough is very stiff and can cause the machine to move around on the counter. You can purchase rubber grips at specialty stores to help prevent the machine from sliding on the counter.


Place dough in a large bowl and cover with plastic wrap. Let stand at room temperature for 1½ to 2½ hours. When the dough has risen to twice its original size, punch it down and stretch it twice. Let dough rise in the refrigerator for 2 to 3 hours. Punch down and cover tightly with plastic wrap and keep refrigerated overnight.


The next day, shape on a cold, floured board. Place in 2 buttered 9 inch loaf pans and let rise 2 to 3 hours at room temperature. Bake at 400 degrees for 25 to 30 minutes. Invert in a cookie sheet.


Pour egg mixture over bread. Cover with plastic wrap. Place in refrigerator.


For Ganache, place white chocolate in food processor. Heat cream to boil. Slowly pour on hot cream. Set aside.


For Chocolate Sauce, melt chocolate in double boiler or in microwave oven. In saucepan, bring milk to boil. Add the heavy cream and bring back to a boil. Remove pan from heat and stir in sugar, melted chocolate, and butter. Replace pot on heat and boil the sauce for a few seconds. Pour into container and cool. Refrigerate until ready to use.


Spread one slice of Brioche with ganache and place the other half on top. Place sandwiched brioches into egg mixture.


When ready to serve, heat butter in large non-stick pan. When butter is very brown, add Brioche and cook until golden brown on each side. Remove to plate. Garnish with powdered sugar, whipped cream, maple syrup, and chocolate sauce. Serve and enjoy!


Pairs Well With


Notes

This is a very elegant, yet satisfying brunch dish.

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