Pumpkin Pie Brioche French Toast!

French Toast; Recipes for "french toast" can be traced to Ancient Roman times. One of the original French names for this dish is Pain a la Romaine, or Roman bread.

Although a breakfast food in North America, Europe, Bermuda, it is a Christmastime dessert in Portugal and Brazil. Typical French toast is made with bread and eggs. Milk or sugar is commonly added. According to what is popular in local cuisine, many of the spices that are added to bread or egg dishes are included in cooking. This versatile dish is often topped with sugar, butter, fruit, syrup, or other items.

"French toast" can be found in print in the US as early as 1871. The Oxford English Dictionary cites usages of "French toast" in English as early as 1660 (toasted bread with wine, orange juice, and sugar), and cites an egg-based recipe of the same name from 1882.



French Toast has always been a favorite of my family and we have it as much for dinner as we do breakfast or brunch. And when I made the first recipe, Pumpkin Pie Brioche, for the new baking group, HBinFive, I knew it would make a good French Toast. And I was not disappointed, the Pumpkin French Toast was outstanding! I'm not sure if French Toast will ever be the same for us again after tasting it made with the Pumpkin Pie Brioche.

Ooops...almost forgot to mention that this is only 1 of 2 posts for the Pumpkin Pie Brioche, so stayed tuned for future postings!









Simple French Toast
Recipe adapted from my Mom

2 eggs, slightly beaten
1 c. milk
5-6 slices of bread (**See note if you're using the Pumpkin Brioche)
Cinnamon
Cooking Spray like Pam

Option: Fresh fruit

Measure the milk into a small bowl. Add slightly beaten eggs and mix well. Pour milk/egg mix on to a small platter or pie plate. Sprinkle with cinnamon.

Over medium-low heat, heat griddle or skillet coated with cooking spray.

Place a bread slice into the egg mixture, letting the slice soak up egg mixture for only a few seconds, then carefully turn to coat the other side. Coat only 1 slice of bread at a time and only as many slices as you will be cooking at one time. You may have to add more cinnamon.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter, syrup and fresh fruit.

**Note: The Pumpkin Pie Brioche is soft so I cut the brioche into about 3/4" slices and let the slices sit out on the counter to dry for an hour or so.









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