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This delicious recipe for Balthazar brioche French toast is courtesy of Riad Nasr and Lee Hanson.

Source: The Martha Stewart Show, January Winter 2008
Servings

Ingredients

Directions

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  • ALR6677211DW
    27 DEC, 2016
    I made this for our Christmas breakfast & it was wonderful! I made a pretty good french toast anyway, but wanted something a little more "special" for Christmas. I used a scant 1/2 cup of sugar, as I didn't want it overly sweet. It was perfect! The kids & grandkids loved it! I'm going to try it again with not only brioche, but with challah. It's my new go-to french toast recipe!
    Reply
  • Sarra Suzanne
    17 NOV, 2013
    Just made this french toast this morning for my boyfriend's birthday breakfast. It turned out very well and was super tasty! I decided to only put in 1/4 cup of sugar, instead of a 1/2 cup, because the Brioche itself is sweet, and the maple syrup sweetens it plenty. I think some vanilla extract added to the batter would also give it a great flavor. Great idea to keep the oven warm and put the french toast in there after browning each side. I think it helped cook the egg all the way through too.
    Reply
  • kristinwo9
    28 OCT, 2010
    I've made french toast a handful of times before, but I just wasn't a fan. When you place the bread into the egg mixture you actually only need to do it for 15-30 seconds on each side. Brioche/Challah is very delicate so if you place it in the egg mixture for the full amount your just going to have french toast that tears on you. I took one bite into the french toast and thought I was eating plain eggs. I would suggest to use an egg less, so that you can taste the cinnamon and nutmeg better.
    Reply
  • angelzrhere
    24 JUN, 2008
    a great recipe. bought the brioche at trader joe's a couple days before making the recipe. the only bit i would revise is the suggested time for soaking the brioche. 2-3 minutes per side should be more like 30 seconds per side. even though the first half was dripping (okay, i'm exaggerating), they all turned out very tasty!
    Reply
  • Nayda
    15 JUN, 2008
    The perfect breakfast for father's day!! thanks a lot for the idea!!
    Reply
  • armonia996
    5 JUN, 2008
    Vi el programa ayer por la noche y hoy prepare las tostadas francesas para el desayuno, estuvieron deliciosas, y no las pude preparar con Brioche, solo espero el fin de semanan para prepararlas nuevamente,mmm.
    Reply
  • Skeeto
    3 JUN, 2008
    I made this French toast a few months ago and had the whole family over. Everyone loved it - even the very picky eaters!!! We served it with maple syrup, strawberries,and blueberries. I used some frozen brioche that I had made a few weeks earlier. (The brioche recipe came from Dorie Greenspan. Well worth the effort.) Our family still talks about the Brioche French Toast!
    Reply
  • terivanhecke
    3 JUN, 2008
    Sounds like a terrific Father's Day breakfast, with bacon and cantaloupe and lots of coffee!!!
    Reply
  • claudiapas
    17 MAR, 2008
    This recipe is more harmonized than the traditional French toast on. The amount of eggs and milk is perfect. I really believe that the maximum for this king of recipe is 2 eggs per cup of liquid being used. It will make a lot of cream but it will coat a whole loaf. I would add a teaspoon of vanilla and a pinch of salt too. Adds more taste.
    Reply
  • AnnieWarbucks
    12 FEB, 2008
    Challah bread is a jewish specialty. Sometimes braided, but you can get it in loaf form. Most bakeries around San Diego have it, and sometimes grocery stores as well. Brioche is similar, and a little more dense. I personally like the brioche better, un-sliced so that I can make my slices for toast thicker. Hope that helps!
    Reply

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