{"id":27280,"date":"2022-11-13T09:17:51","date_gmt":"2022-11-13T08:17:51","guid":{"rendered":"https:\/\/bake-street.com\/?p=27280"},"modified":"2026-04-08T12:25:03","modified_gmt":"2026-04-08T10:25:03","slug":"how-to-make-brioche-french-toast","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/how-to-make-brioche-french-toast\/","title":{"rendered":"How to make Brioche French Toast"},"content":{"rendered":"

Being such a fan as I am of torrijas<\/strong><\/a>, you can imagine that the classic French Toast<\/strong> fascinates me as well…. In fact, I think it’s very unlikely not to like a recipe as simple and magnificent as this one. Mainly because it brings together a lot of wonderful elements; brioche (in my case, although it can be made with bread), milk, eggs, butter and love.<\/p>\n

It is also true that I have always considered that it was an easy preparation to carry out and, perhaps for that reason, I had not left it here before. But, knowledge takes no place. Besides, I bring you a brioche recipe that, I promise you, you will fall in love with.<\/p>\n

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The recipe is based on, and slightly modified, from Yohan Ferrant<\/strong><\/a>‘s brioche recipe from his amazing book “Oh La L\u00e1”<\/strong><\/a>. I can already tell you that it is an essential book if you like to make enriched doughs, laminated doughs and bread. It was clear to me that as soon as it went on sale, it would be mine. A real gem that I highly recommend. For the moment, I have only been able to try their brioche recipe and the result has been formidable.<\/p>\n

Aroma, flavor, texture… And shelf life. Five days after baking it is still tender and incredibly fluffy.<\/p>\n

French toast can be made with any variety of sweet bread we like, from sliced bread, brioche, challah…. But in my case it was clear to me that this occasion was perfect to try the recipe and also to show you how to make brioche French toast<\/strong>.<\/p>\n

\"How <\/picture><\/div>\n
French Toast origin.<\/h5>\n

I must admit that, until the very moment I looked for information about them, I always thought that these toasts were of French origin. But, it turns out that this is not so. Certainly, their most popular name is this, French Toast, but they are also known as Spanish toast, German toast, egg bread or the poor gentlemen of Windsor, among others.<\/p>\n

In the Roman Empire they already existed. The first written reference to French toast dates back to Apicius, De Re-Coquinaria<\/strong><\/a>, a collection of recipes dating from the 4th-5th century in the middle of the Roman Empire. At that time, the recipe was known as “aliter dulcia<\/strong><\/em>” which can be translated as “another sweet dish<\/strong>“. It can be found on page 63 of the book I have linked. This recipe did not use eggs, it only called for dipping it in milk, frying it and spreading it with honey.<\/p>\n

One of the most curious legends about its origin is that it was first created in Albany, New York, around 1724. The name of the creator was a settler named Joseph French<\/strong> and at the time he named his creation in English, he called them French Toast.<\/p>\n

But the actual name French Toast dates back to 17th century England. Where the first settlers took the term with them to America where it became a very popular dish. It was a typical dish among peasants and people of limited economic resources, a recipe for making the most of it. To this day, in France, this dish is known as “pain perdu<\/strong><\/em>“. This name refers to a bread that has gone bad.<\/p>\n

\"How <\/picture><\/div>\n
Making French toast at home.<\/h5>\n

This recipe is, frankly, simple to make. Actually, the most “complex” part, so to speak, is the preparation of the brioche. It doesn’t have to be at all, since we will use the kneader to make it. I do recommend you to follow all the steps that I detail in the process to achieve a good result.<\/p>\n

Once we have made the brioche, the rest is very easy to elaborate. We will only have to moisten the slices in a mixture of eggs, milk and cream, and then cook in a pan with butter. And that’s all. This is the process to enjoy an incredible Sunday breakfast \ud83d\ude09<\/p>\n