Wednesday, June 3, 2009

BBA: Brioche

Let them eat Brioche!

According to Peter's book, the history of brioche "includes allusions to Queen Marie Antoinette, whose last words are reputed to be properly translated as 'Let them eat brioche,' and not 'Let them eat cake.'"
There are three different types of brioche in the book, rich, middle-class, and poor man's. I decided to make the middle-class so that I could get a good idea of what brioche is (I've never had it before) but not needing to work-out non stop.

Here's my pretty bread! I was surprised at how quickly this loaf baked. The times in the book are a little vague depending on what shape you made the dough. I figured the loaf would be on the max side of things. It cooked a lot faster than I thought, so it turned out slightly over done.

The Crumb! Looks almost like pound cake, but it's a lot lighter think cream puff.

French Toast

(We almost had breakfast for dinner I was so excited about this!)


* 2/3 cup milk
* 2 large eggs
* 1 1/3 tablespoons honey, warmed in microwave for 20 seconds
* 1/8 teaspoon salt
* 5 (1/2-inch) slices day-old brioche
* 2 tablespoons butter


In medium size mixing bowl, whisk together the milk, eggs, honey, and salt. Pour the mixture into a deep plate or pie pan

Preheat oven to 350 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices.

Buttermilk Syrup
I was introduced to this at a local restaurant and had to try it at home
3/4 cup granulated sugar
3 Tbsp butter
1/3 cup buttermilk
1 Tbsp corn syrup
1 tsp vanilla
pinch of cinnamon (optional)

Combine sugar, butter, buttermilk and corn syrup in a small saucepan over medium heat. Bring to a low boil, stirring constantly. Reduce heat and simmer for 2 minutes (continue to stir!) until all sugar has dissolved. Remove from heat and stir in vanilla and cinnamon if desired.

Recipe from Dinner's on me
Ta Dah! This was the most amazing french toast I have ever had the pleasure of experiencing! I am planning on freezing and saving the other loaf of brioche for breakfast when my sister comes down next week. (yup Tiff that's you so be excited!)

I wouldn't say it's a healthy breakfast, but what a way to start the day!


  1. Just so everyone know I can vouch that was a yummy breakfast

  2. That sure looks great. Who cares about healthy. :)

  3. I love the buttermilk syrup idea. I always have leftover buttermilk and never know what to do with it. Thanks for the inspiration.

  4. I love the french toast, but to be honest I prefer to eat the brioche as it is and make french toast with old bread.
    nice post.