Confession time. The brioche loaf I used to make this delicious Crunchy Brioche French Toast had been in my freezer for almost four months. It’s still good, right?
I’m going to say YES. I know this because I scoffed a piece of this once the camera was packed away and I am still here to tell the delicious tale.
I first had some Crunchy Brioche French Toast at Three Williams in Redfern a while back and it immediately got filed into my “must recreate at home” file. A cold and wet Sydney weekend was the perfect time to open that file and use up the, um, vintage brioche.
The secret ingredient here is, wait for it, crushed cornflakes. The soggy brioche is encrusted with the golden flakes then fried in butter. Perfection really.
The maple roasted pears couldn’t be any easier if you tried. In a tray with maple syrup then in the oven. You could do it with any fruit you liked. Rhubarb? Figs? Yes to all of the above.
This is a perfect weekend brunch that is totally fancy without actually requiring any fancy ingredients. Win. Maybe you can make it for Mother’s Day?
Tell me about the oldest thing you found in the freezer?
- 4 buerre bosc pears
- 4 tablespoons of maple syrup, plus more to serve
- 4 thick slices of Brioche
- 3 eggs
- 3/4 cups of milk
- 1 teaspoon vanilla extract
- 1 tablespoon of sugar
- 1 1/2 cups of cornflakes, crushed
- 20 grams butter
- Pre heat the oven to 200 degrees Celsius and line a baking dish with baking paper.
- Halve the pears and place them in the dish.
- Pour over the syrup and place in the oven for 15 minutes.
- Turn the pears and roast for a further 15 minutes.
- After you turn them, begin the french toast mix by beating together the milk, eggs, vanilla and sugar.
- Dip each slice of brioche into the mix and then straight into the corn flake crumbs, coating both sides.
- Heat a pan over a medium heat and add half the butter.
- Once the butter is melted, add two pieces of the french toast and cook for 5 minutes on each side.
- Repeat with the remaining butter and brioche.
- Serve the french toast with the maple roasted pears and some more maple syrup.
- The brioche absorbs the mix quite quickly, unlike regular bread. Don't let it sit in the mix!