Yesterday I was privileged to visit Artisanal Baked Goods. As soon as I walked through the doorway we were warmly greeted by the owners, brothers Martin and Teddy Paudrups. They offered samples of the brioche and several house made spreads to go along with the rich buttery bread. Unfortunately, we had arrived very near to closing time and (good for them!) selections of the cookies and pastries were limited.
I knew as soon as I spied the brioche, it would be breakfast french toast this morning. Upon my request, they sliced the loaf within seconds and I really enjoyed meeting and chatting with them.
5 eggs, beaten
5 T. whole milk
1/4 t. vanilla
1/8 t. ground cinnamon
1 T. light brown sugar
6 thick cut slices of brioche loaf
2 T. butter
1 T. canola oil
syrup and/or powdered sugar for topping
Put eggs, milk, vanilla, cinnamon and sugar in a wide bowl and whisk together until well combined.
Dip the brioche, one slice at a time, into the egg mixture and transfer to a plate and let rest for a few minutes to soak up the mixture.
Heat half the butter and oil on a griddle pan or large skillet over medium heat.
Add the bread slices, a few at a time, and let cook for a few minutes on each side.
When both sides are browned to your liking, serve immediately with syrup and/or powdered sugar.
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