Spicy Brioche French Toast – Share for Breakfast or Brunch
Hooray it’s Sunday and a good excuse for a lazy weekend breakfast. It’s also a good time to share a moment with friends and family. Why not combine the two? Yesterday, we did exactly that. I made some scrumptious spicy brioche French toast and this proved to be the star of the show.
Brioche Pasquier are a French brioche and pastry specialist that started life in 1936 as a small village bakery. With over 3,000 employees worldwide, they’ve rather outgrown their original premises. They make a range of baked goods including croissants, pain au chocolate and as their name suggests, brioche. CT is a fan of all three, so when I was sent some Brioche Pasquier goodies to share, he was definitely up for it. The dough is made with a traditional ‘levain’ otherwise known as sourdough starter. This gives taste and texture to the final products, which are all free from artificial colours, flavours and hydrogenated fats. The range can be found at Tesco, Sainsbury’s Morrisons, The Co-op, Budgens and Ocado.
I like a savoury breakfast, so when I saw the Brioche Pasquier loaf my mind immediately leapt to spicy brioche French toast. Making it is a simple process, but the result was a revelation. I’m going to find it hard to make French toast with anything other than brioche from now on. First, I beat up eggs with a dash of milk, my current favourite chilli spice mix, salt pepper and fresh parsley. Then I soaked the brioche in the mix, scattered over some black sesame seeds and fried in just a dab of butter.
As well as the spicy French Toast, I also made some cheese and chard sandwiches with Brioche Pasquier’s pain au lait. The salty sharp cheese compliments the soft sweet brioche rolls beautifully and the green leaves add crunch and phytonutrients. Any favourite green leaves would be good here, but Swiss chard is what I had in the house. Cups of tea, some warm pain au chocolate and hot croissants spread with my mother’s homemade quince jelly completed our leisurely breakfast. What better way to start to the weekend than that?
Who would you share your brioche breakfast with? Let me know in the comments below or why not share on social media using the hashtag #shareamoment?
- 4 slices of brioche (I used brioche Pasquier)
- 2 eggs
- 1 tbsp milk
- ½ tsp of favourite chilli spice mix (I used a hot Turkish seasoning, Ya Salam)
- pinch of sea salt
- good grinding of black pepper
- 3-4 sprigs of parsley - chopped
- 1 tsp black or white sesame seeds
- knob of unsalted butter
- Beat the eggs, milk, salt, pepper, spices and parsley together and pour into a flattish container.
- Add the butter to a non stick frying pan and place over a low to medium heat.
- Dip a brioche slice into the mixture, first one side then the other.
- When the butter is hot, add to the pan and fry for 2-3 minutes until golden. Scatter some of the sesame seeds over the top then turn over and fry the other side.
- Repeat with the other slices and eat whilst hot.
- Can be kept warm on a plate in a low oven whilst the other slices are cooking.
Other Brioche Pasquier posts you might like
- A breakfast shared with Brioche Pasquier via Kavey Eats
- Brioche French toast with quick berry compote via Jo’s Kitchen
Post commissioned by Brioche Pasquier. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands that help to keep Tin and Thyme blythe and blogging.