Weekend breakfast, take two: brioche french toast

Continuing with the breakfast themed posts, here is another example of what I would make for myself (and others) for breakfast or brunch on a Sunday.

They didn’t have any brioche loaves at the store but I got some brioche rolls that worked rather well once separated. I made a quick custard of 1 egg + approx 1/3 cup milk + christmas sugar (I wish I had bought more of this at Marks&Spencers during the holiday season – it’s liked mulled cinnamon light brown sugar) + vanilla and soaked the rolls in the custard while the pan heated up. Almost all of it got soaked up and I brushed the remainder on the rolls with a pastry brush.

I used BUTTER, which I usually don’t, but with bread that’s so absorbent, you don’t want it tasting of oil, really, and you get a much better crisp.

I fried the french toast, poached two eggs in some lightly vinegar-ed water and cut up some apricots with one of our signature ingredients that goes on everything – honey – and voila!