DIY Recipe: Aquitaine’s Brioche French Toast
- Photograph by Joel Veak
Enough with the Valentine’s Day reservations, the chocolates, the flowers, and all the overbearingly cheesy to-do. The better solution? Whip up breakfast in bed for your honey. Paired with a mimosa or two, chef Matthew Gaudet’s decadent brioche French toast is a perfectly sweet start to a romantic day. 569 Tremont St., Boston, 617-424-8577, aquitaineboston.com.
1 c. heavy cream
1 c. half-and-half
4 eggs
½ c. sugar
1½ tsp. vanilla extract
½ tbsp. cinnamon
¼ tsp. nutmeg
½ tsp. salt
4 slices fresh brioche, cut to an inch thick
2 tbsp. butter, for the griddle
Preheat the oven to 350 degrees. Combine the first eight ingredients in a medium-size bowl and whisk until fully combined. Place the sliced brioche in the bowl with the wet ingredients and let soak for a few minutes. Meanwhile, melt the butter on a griddle or skillet on medium-high heat, swirling to coat the pan. Sear coated brioche slices on both sides till golden brown, about 1 minutes per side, then place on a baking sheet in the oven for 3 minutes more. Serve with your favorite berries, whipped cream, and pure maple syrup. Serves two.
1 c. heavy cream
1 c. half-and-half
4 eggs
½ c. sugar
1½ tsp. vanilla extract
½ tbsp. cinnamon
¼ tsp. nutmeg
½ tsp. salt
4 slices fresh brioche, cut to an inch thick
2 tbsp. butter, for the griddle
Preheat the oven to 350 degrees. Combine the first eight ingredients in a medium-size bowl and whisk until fully combined. Place the sliced brioche in the bowl with the wet ingredients and let soak for a few minutes. Meanwhile, melt the butter on a griddle or skillet on medium-high heat, swirling to coat the pan. Sear coated brioche slices on both sides till golden brown, about 1 minutes per side, then place on a baking sheet in the oven for 3 minutes more. Serve with your favorite berries, whipped cream, and pure maple syrup. Serves two.
Originally published in Boston magazine, February 2011
