It has almost two weeks that Greek Easter is over. Greek Easter left behind some red eggs, lamb and of course some brioche (Greek tsoureki).
We have eaten the eggs and the lamb, but what about the brioche? For the leftover brioche I have the most simple recipe, a brioche french toast recipe.I can not say that I’m a huge fan of the brioche. Indeed, when I was little, I remember my sister eating a lot of greek brioche (you can find my recipe by clicking here), but me I was – and still am – a lamb lover. So, having in my house some greek brioche as a leftover is quite common.
That’s how it happened this year too, a lot of brioches around the house. Almost dried. And then I remembered my mom and her french toasts. Many of my afternoons as a child were packed with hot french toasts and a bowl of white sugar. In order to dive into sugar every single bite.
So, since I_love_food but I_hate_waste, the dried brioche was cut into slices, the eggs were pounded with spices and the bowl was filled with sugar.
Ready for brioche french toast!
Brioche french toast
- 6 slices brioche (around 300 gr)
- 3 eggs
- 100 gr milk
- 1/2 tsp cinnamon
- 1 tbsp butter
- 100 gr granulated sugar
- In a bowl, add the milk, eggs and cinnamon. Whisk until all of the ingredients are completely incorporated.
- In a deep pan add the butter and cook the slices for 4-5 minutes over medium heat until golden. Add the slices in batches so that they can cook properly.
- When ready, transfer to a plate lined with paper towels in order extra butter to be absorbed.
- Serve with some granulalated sugar aside.
I hope to like the recipe and to try it yourself. Would love to see your comments and suggestions on what recipes would you like to see on my blog.