BOSTON (WHDH) - 7’s Sarah French is at Strip by Strega in Boston to learn how to make French toast in this week’s “What’s Cooking.”
Ingredients
For the Brioche
¼ cup milk
1 package dry yeast
2 ¼ cups plus 2 tablespoons bread flour
2 tablespoons granulated sugar
1 teaspoon salt
4 medium eggs ( at room temperature)
1 cup plus 1 tablespoon butter slightly softened
¼ cup of golden raisin
For the egg wash
1 medium egg plus egg yolk beaten
For the French toast batter
5 large eggs
¼ cup heavy cream
Zest of ½ orange , grated
Zest of ½ Lime , grated
I tablespoon of vanilla extract
Pinch of salt
¼ cup powdered sugar
For Caramelized Banana
3 tablespoon of butter
2 Ripe bananas sliced
3 tablespoon brown sugar
For the French toast
2 cups pf feuilletine ( or corn flakes crushed)
6 sliced brioche ( 1 ½ inch thick)
¼ cup melted butter
1 cup warm maple syrup
For the whipped cream
2 cups of chilled whipping cream
2 tablespoon sugar
1 teaspoon vanilla extract
1. To prepare the brioche. Heat the milk in a saucepan until lukewarm. Sprinkle the yeast into the milk and let sit for 5 minutes. Combine the flour, sugar, and the salt in the bowl of a kitchen aid mixer fitted with a dough hook and mix on o low spend until combined. With mixer running add the eggs and yeast mixture and continue to mix just until the flour is moistened. Stop the mixer and scrub down the side of the bowl with a rubber spatula, incorporating any remaining dry ingredients, Turn the mixer to medium speed and beat for 10 minutes, scraping down the sides of the bowl as needed, until the mixture comes together and pulls away from the sides of the bowl.
Reduce the mixer speed to low, add the butter, and the golden raisin continue mixing until completely incorporated. Transfer the dough to a floured rimmed sheet pan (or a metal bowl) and cover with plastic wrap. Let rest I a warm place (72* F) for 30 to 40 minutes. Then put in the refrigerator till needed.
Butter a loaf pan. Remove the dough from the refrigerator place it I a loaf pan and let it rise in a warm pace (72*F) until double the volume for about 1 and half hours
Preheat the oven up to 350 * F
Brush the top of the brioche dough with egg wash. Transfer the loaf pan to the center rack of the oven and bake for about 25 minutes on until the brioche turns deep golden brown.
2. To prepare the batter Wisk together the eggs, cream, citrus zest, vanilla extract, salt and powdered sugar in a mixing bowl. Cover and transfer to the refrigerator.
3. To prepare the bananas. Heat the butter in a small skillet set over medium heat until is completely melted. Add the bananas, sprinkle with sugar, and toss to combine. Turn down the heat to low and let the bananas caramelized for about 5 minutes, remove from the heat and let it cool to room temperature.
4. For the whipped cream using a mixer with a whipping tool combine the cream the sugar and the vanilla extract till the cream is very fluffy
5. To prepare the French toast Pour the feuilletine in a large shallow bowl and set aside. Heat a large heavy skillet or griddle over medium low heat. Set each slice of brioche in the batter and let it soak for 1 minute each side, until the brioche absorbs the liquid, the dredge the brioche in the crushed feuilletine( of crushed corn flakes). Turn the brioche over and coat the other side, melt the butter in the warm skillet and tilt, so bottom of the skillet is well coated, and add the dredged brioche. Cook until golden brown, about 3 minute each side. Transfer to a cookie sheet and finish in the oven for 8 minutes.
6. To plate the French toast put the coated brioche on the middle of the plate with the caramelized bananas, topped with the vanilla whipped cream (optional you can garnish with Mint and powdered sugar). Serve with warm maple syrup on the side.
Enjoy!
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