Crunchy Brioche French Toast Recipe

Recipe by: Angela and Mark Persicke @cooking_with_wine

Product Featured:
Premier Hard-Anodized Cookware

This gourmet French toast recipe is to die for. It’s topped with orange curd, Grand Marnier® chocolate sauce, and mascarpone cream. Plus, a sweet slice of orange is added for a refreshing touch.

Prep Time:
45 min.
Cook Time:
15 min.
Servings:
4

INGREDIENTS

Orange Curd:

  • 2 eggs
  • 1/8 tsp kosher salt
  • 1/2 cup sugar
  • 1 tbsp orange zest
  • 1/3 cup fresh orange juice
  • 4 tbsp butter

Chocolate Sauce with Orange Liqueur:

  • 1 oz cocoa powder
  • 3 oz sugar
  • Pinch kosher salt
  • 5 tbsp, plus 1 tsp water
  • 1 tbsp Grand Marnier (orange liqueur)
  • 1/2 cup crème fraîche or sour cream

Vanilla Mascarpone Cream:

  • 1 cup heavy cream
  • 3/4 cup mascarpone
  • 1/2 cup confectioners' sugar
  • 1 tsp vanilla extract

French Toast:

  • 4 pieces brioche, sliced 1-inch thick (see note)
  • 2 eggs
  • 1 cup whole milk
  • 1 tbsp sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Pinch nutmeg
  • Pinch kosher salt
  • 1/2 cup crushed corn flakes (see note)
  • 4 tbsp butter (or more as needed)

Garnishes:

  • 2 oranges, sliced with the peel cut off entirely

INSTRUCTIONS

Orange Curd:

  1. Combine eggs, salt, sugar, zest, and orange juice in a metal or glass bowl that can be used as a double boiler (or bain-marie). Whisk for a couple of minutes or until the egg mixture becomes pale and combined. The mixture should be smooth. Place the bowl over a small saucepan of simmering (not hard boiling) water and continue to whisk.
  2. When the mixture starts to warm and loosen, start adding the butter, a piece or two at a time for the first two times, whisking constantly. When all the butter is added and incorporated, keep whisking until it thickens, about 5 to 10 minutes. The mixture should never boil during this process.
  3. Once thickened, remove from the heat and strain through a sieve into a storage container and let it cool. Extra curd will keep for about 2 weeks in the refrigerator in an airtight container.

Chocolate Sauce:

  1. Sift the cocoa powder into a medium bowl and set aside.
  2. Combine the sugar, salt, and water in a saucepan and whisk over low heat until the sugar has dissolved. Bring the mixture to a boil over medium heat and immediately pour the sugar mixture over the bowl of cocoa powder, whisking to combine.
  3. Return the entire contents to the saucepan and whisk in the Grand Marnier (orange liqueur) over medium heat. Continue to whisk and add the crème fraîche or sour cream. Heat until it just starts to bubble, then remove to a container to cool at room temperature.

Vanilla Mascarpone Cream:

  1. In a mixing bowl, beat heavy cream until stiff peaks form.
  2. Add mascarpone, confectioners’ sugar, and vanilla extract and mix on low until just combined to form a thick and light whipped cream. Be careful not to over beat the cream or it will begin to separate.
  3. Keep the whipped cream in the fridge until the French toast is ready to serve.

French Toast:

  1. Combine the eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a bowl and whisk until thoroughly combined. Lay out 1/4 of the crushed corn flakes on a plate. Using a pan, melt 1 tablespoon of the butter over medium to medium-low heat. Dip the bread into the milk mixture and soak for a few seconds, flip, and dip again. Don't soak for too long or the bread will fall apart. Let the excess liquid drip off the bread then gently and immediately transfer it to the corn flakes. Coat the bread with the crushed corn flakes on both sides.
  2. Carefully add the bread to the pan and cook for about 3 minutes per side or until browned. Add small amounts of additional butter as necessary to promote browning of the cornflakes. Remove to a sheet tray and repeat with the other 3 pieces of bread, wiping the pan as needed so you don’t end up with burned corn flakes.
  3. These can be served immediately with the garnishes as desired or can be kept warm on a sheet tray in a 185 degree F oven for up to an hour before serving.

Notes:

  • Let the brioche slices sit out for several hours (preferably overnight) to dry out before using for best results. 
  • The corn flakes should be crushed lightly by hand in a plastic bag. Do not over crush and do not use a food processor, as it will over crush your flakes and you won't get that crunchy texture.
  • It is recommended that you make all garnishes ahead of time. The orange curd and chocolate sauce can be made up to 1 week prior and stored in airtight containers in the fridge. The whipped cream is easy enough to make the day of but can be made 1 to 3 days in advance.

Discover a super easy recipe that every member in the family will love for breakfast or brunch with our Grand Marnier® French Toast. Learning how to make French toast is easy when you follow our easy French toast recipe. The process for preparing homemade French toast is simple when you’re using soft and sweet brioche bread. For our tasty French Toast recipe, we have it topped with orange curd and mascarpone cream, plus a sweet slice of orange added for a refreshing touch. Elevate your cooking skills to the next level with this decadent solution. If you enjoy our French toast recipe, be sure to check out our other breakfast and brunch recipes.

Angela Persicke & Mark Perlioni
Breakfast And Brunch
American