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~ Mel's Savory Bread-Machine-Brioche French Toast ~

6a0120a8551282970b0240a4a734c2200bBecause I make brioche in my bread machine about once a week, the long task of baking brioche from scratch is a non-issue for me.  Not only do I have great bread on-hand all the time, this enables me to make remarkably awesome French toast any damned time I want to.  That said, not being a sweet-seeking kinda morning girl, I love to make a savory version of French toast by soaking thick slices of the brioche (which is enriched with milk, eggs, butter, sugar and salt) in a tangy, whole-grain mustard-laced milk and egg mixture.  It's marvelous served with grilled ham slices, fried bacon or sausage, along with eggs cooked in any manner I fancy them.

In the event you haven't learned this by now, the French words for "French toast" are "pain perdu", meaning "lost bread", because it is a way of reviving bread which becomes dry after a day or two.  The basics of any French toast recipe are pretty simple:  Thickly-sliced, 2-3-day old bread is dipped into a flavored egg/cream sweet or savory mixture, then fried in a skillet containing a coating of oil or a combination of butter and oil.  When executed correctly, it emerges from the skillet crisp and golden brown on both sides with a creamy center.  It's a decadent indulgence.

Great bread + three easy-peasy steps = a terrific breakfast. 

6a0120a8551282970b0240a4828282200dFor my savory French toast:

6,  3/4"-thick slices, 2-3 day old bread machine brioche

4  jumbo eggs

1  cup half and half

2  tablespoons whole-grain mustard

1  teaspoon each:  dry English mustard, Herbes de Provence and sea salt

1/2  teaspoon peppercorn blend 

4-6   tablespoons peanut or corn oil, for frying

6a0120a8551282970b0240a4a722df200b 6a0120a8551282970b0240a4a722df200bStep 1.  In a 2-cup measuring container, use a fork to whisk the eggs, half and half, whole grain mustard, English mustard, herbes de Provence, sea salt and peppercorn blend.  For six slices of bread, the magic measurement is 2 cups of liquid.

6a0120a8551282970b0240a4a7259f200b 6a0120a8551282970b0240a4828818200d 6a0120a8551282970b0240a45958df200c 6a0120a8551282970b0240a4828bdf200d 6a0120a8551282970b0240a45958e7200c~Step 2.  Arrange bread slices in 13" x 9" x 2" casserole -- overlapping is ok.  Pour egg mixture over bread and wait 2-3 minutes.  Flip bread slices over on their second sides and wait another 2-3 minutes.  Flip the bread over again, then, maybe once more, to make sure each slice is thoroughly coated and almost all liquid has been absorbed.  Briefly set aside.

6a0120a8551282970b0240a4828c78200d 6a0120a8551282970b0240a4a72a3f200b 6a0120a8551282970b0240a4a72a43200b 6a0120a8551282970b0240a4a72a47200b 6a0120a8551282970b0240a4a72a4b200b~Step 3.  Preheat just enough oil to thinly-coat the bottom (about 1/16") of a 16" electric skillet over 260°-275° (medium on the stovetop).  Add the egg-soaked bread and gently cook, about 2-3 minutes per side, using a spatula to flip it over only once, until golden on both sides.  Turn the heat off and transfer the French toast to a paper-towel-lined plate.

Great bread + 3 easy-peasy steps = great breakfast for dinner!

6a0120a8551282970b0240a4596295200cMel's Savory Bread-Machine-Brioche French Toast:  Recipe yields 3 large servings or 6 smaller servings. 

Special Equipment List:  cutting board; serrated bread knife; 13" x 9" x 2" casserole; 2-cup measuring container; fork; 16" electric skillet; spatula; paper towels

6a0120a8551282970b0240a48299aa200dCook's Note:  I won't lie, I don't love steak and eggs for breakfast.  I don't hate it, I just like bacon, sausage or ham better in the morning -- there is just something about porcine in the AM that makes me happy.  That said, I do like a steak omelette for dinner.  In fact, it's one of my favorite 'breakfast for dinner' meals. Don't try to psychoanalyze this -- it makes no sense.  Let's move on. ~ Steak, Peppers & Cheddar Chimichurri Omelette ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)


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