Mother's Day Brunch Recipe: Brioche French Toast from Chef Scott Howard
May 7, 2013Posted by pamela |
Our friend Chef Scott Howard, of Brick & Bottle restaurant in Corte Madera, offered us this fantastic family-friendly recipe for Mother's Day. This special version of French toast is something that kids can help prepare, and would make a great centerpiece to a Mother's Day brunch or breakfast.
If cooking (and cleaning up the kitchen) on Mother's Day is not your style, Brick & Bottle is offering a fantastic Mother's Day brunch buffet on Sunday from 11 am to 2 pm, featuring treats like smoked salmon, beet salad, eggs benedict, rotisserie leg of lamb, honey clove roasted ham, Scott's famous rum cake, and of course this brioche French toast.
Call Brick & Bottle at (415) 924-3366 for information and reservations, or visit www.brickandbottle.com. Brick & Bottle is located at 55 Tamal Vista Boulevard, in the Marketplace shopping center, in Corte Madera.
Brioche French Toast
- 4 pieces of brioche bread, preferably one day old
- 1 cup of milk
- 4 eggs
- Pinch of cinnamon
- 1 teaspoon vanilla (optional)
- 1/2 cup corn oil
- Unsalted butter
- Maple syrup
- Heat half a cup of corn oil in a heavy pan large enough to hold all four pieces of bread comfortably.
- Mix the milk, eggs, cinnamon and vanilla together in a bowl large enough to absorb the milk mixture all the way through.
- Soak the slices of break long enough to absorb the milk mixture all the way through.
- The oil should be hot, but not smoking. Place all four pieces into the oil and let sit until golden brown. Be careful not to brown too quickly so the inside has time to cook.
- Turn the pieces over the cook until golden brown on the other side. Turn over one more time and let cook for another two minutes.
- Remove from the oil and place on a paper towel and pat dry.
- Place one piece each on four warm plates. Place a pat of cold butter in the cinter on each piece. Sprinkle with cinnamon, and pour a little maple syrup over the butter.