Friday, August 13, 2010

What to do with Brioche?

TWO POSTS  in one day... wow!

I hate wasting food. If we have a few grapes fall into the bin in the refrigerator I'll always put them out for the squirrels and birds. Likewise with unused bread, but the giant mushroom shaped Brioche was a little large for that. And by the time I got around to figuring out what to do with it, it was a couple of days old. Which in, this case, is a very good thing.

Burg's French Toast adapted from A Homemade Life by Molly Wizenberg
3 large eggs
1c whole milk
1 T sugar
1t vanilla
pinch of freshly ground nutmeg
Canols or other flavorless oil
6-8 slices day old bread cut about 3/4 in thick
Pure maple syrup for serving

Into a shallow bowl or baking dish break the eggs and whisk together with the milk, sugar, vanilla, and nutmeg.

Then place your bread in to soak up all the goodness:

Flip so that both sides get to soak. Heat a good amount of oil in a skillet. You want to completely cover the bottom of the pan. Heat over medium high heat until you can feel the warmth. To test the oil, flick a little bit of the egg mixture in, if it sizzles you're good to go.

Carefully lower one piece of bread at a time into the oil. I used a large spatula because the pieces had become quite heavy and were about to break into bits. After a 1-2 minutes, flip and cook the other side.

When done, remove the pieces to a plate lined with a paper towel. Let them rest for a minute before serving.
Serve with warm maple syrup and anything else you'd like. We had a lot of fruit so I used that.

I think he liked it : )

See you soon.

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