I spend too much time on Instagram. Way too much time. I sometimes get lost for ages gazing at desserts, breads and cakes, but one of my absolute favourite things to look at is things that are brunch recipes and ideas. And on one of these down-the-rabbit-hole Instagram occasions I came across varies photos that lead to this chocolate brioche french toast.
Brunch is one of my favourite things in this world, and whilst there is a distinct lack of mimosas this side of the pond, I still count brunch as a regular feature in my life. One lazy Sunday morning a few weeks ago I opted to combine my love of making recipes up from photos I’ve seen on Instagram, brunch and my new favourite item from a well known supermarket’s ‘Essentials’ range – ‘Essential Sliced Brioche’.
And what could one possibly do with one’s sliced brioche to make it more luxuriously more-ish you ask? Make it into french toast, I say. And add chocolate, because why on earth not?
So, Sunday morning was spent lazily creating a batter for dipping – cream, not milk, this is not one for the dieters – the brioche gently in to. Then came the butter and a frying pan, followed by lots of eating. And then going back to make seconds. And only just resisting the urge for thirds.
Chocolate Brioche French Toast
This recipe is loosely based on a combination of something I spotted on Instagram and an idea from Joy the Baker’s blog (although not her recipe). It’s quite flexible and can be done without chocolate, but I’d say it’s much better with. Serves 1
2 slices of brioche (or make your own…)
1 tsp vanilla extract
1/2 tsp ground cinnamon
100ml double cream
1/4 tsp ground allspice
1 tbsp golden caster sugar
1/2 tbsp cocoa powder
1 knob of butter
In a jug whisk your eggs together and then add in the cream and vanilla. Mix together the sugar, cinnamon, allspice and cocoa powder – doing this will stop it clumping when it goes into the liquid – and then add it into the cream. Whisk until smooth.
Take a large non-stick frying pan and put it over a medium heat. Add the knob of butter and let it melt.
Whilst the butter is melting put the slices of brioche in the chocolate mixture for about 15 seconds (you don’t want it to be too soggy) on each side.
Once the brioche is ready the butter should be melted and bubbling. Put the brioche into the pan and cook for about a minute then flip over and cook for another minute. Flip again and cook for another 30-45 seconds on each side until browned.
Transfer to a plate and then eat it!