Because 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.
For 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
~ Step 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.
~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.
~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!
Mel'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
Cook'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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