Well yes. This is the brioche French toast that you have probably eaten in one of the thousands of restaurants in Spain. An original recipe by Michel Guérard that has been tried by countless chefs and that we are also encouraged to prepare at home today. Of course, adapted to our humble kitchen and the means at our disposal.
The of brioche It is far removed from the simplicity of the original French toast, that of old bread soaked in milk flavored with cinnamon and citrus, fried and bathed in syrup.
This is, as David de Jorge says, a “millionaire’s toast that replaces the poor man’s bread with butter bread or a brioche”. Something that has value, but with which you have to be very careful not to overdo it and end up making a slutty instead of a virguería.
Our colleague Miguel Ayuso already wrote about it a while ago, but we remember it again, it never hurts. The blame of which half of restaurants in Spain serve this brioche torrija It’s from the Basque cook on television. Here is his confession:
The one who is to blame for all this is me. I worked with Michel Guérard a long time ago, when I was 21 years old. It still has the best French toast I’ve ever eaten in my life on the menu. Substitute the classic bread for the brioche, topped with almond cream and caramelized with sugar. The first time I saw it I learned how to make it and when I returned to Spain I put it on the menu at my restaurant and we started making it. From that moment I brought the recipe from France, it spread like the plague. It’s funny because now all of God has caramelized French toast on the menu, which is not my recipe, but I brought it out of my bag when I was working at Michel Guérard.
The confinement will not allow us to eat brioche French toast in any restaurant in Spain, but that will not stop us from enjoying it because we can make it ourselves. In the original recipe, the brioche bread is made from scratch, but we have simplified this step buying it, like pastry cream, in the supermarket.
Even with these two shortcuts, making the brioche French toast is laborious, so we can review the tips for making French toast. That yes, it is so sublime that well worth the effort that entails Also, this Easter we are going to have plenty of time and we can dedicate it to cooking, right? Well, to torrijear has been said.
In a wide and deep container, we beat the butter with a few rods until it acquires an ointment consistency. Add the rest of the ingredients and mix until homogenize. We reserve in the fridge.
French toast bath
In a large container, which we will use to soak the bread, mix the eggs with the sugar. Then add the milk and liquid cream. Remove the seeds from the vanilla pod by cutting it in half lengthwise and scratching with a knife. We incorporate and remove.
Cut the brioche bread into slices of two centimeters thick and we immersed them in the bath. We turn so that they are well soaked on both sides and let them hydrate for two hours.
Finishing of the French toast
Heat a little butter on a griddle or skillet. Drain the French toast and mark them on the grill until they take color, On both sides. We can finish and serve the French toast now and store them in the fridge and finish at another time.
We finish the process spreading one of the faces of each French toast with the almond cream that we have reserved in the fridge. Sprinkle with a little sugar and, with the help of a blowtorch, caramelize the surface. We serve immediately.
NORAC BRAIDED BRIOCHE 2 * 600 GR
With what to accompany the brioche French toast
Although it does not need it, because it is brioche French toast it is dying slowly, we can accompany it with a quenelle of vanilla ice cream. The temperature contrast will make the ice cream melt, so it will function as a sauce more than anything else.
Live to the palate | 29 French toast recipes
Live to the Palate | French toast recipe