Brioche French Toast with Bananas, Crème Patissiere and Salted Caramel

August 29, 2012

Gird your loins people and drag out those treadmills!

I mean just look at it; all my favourite things in one heart-stopping package; buttery brioche french toast (the food of gods I tells ya), vanilla crème patissiere, bruléed bananas and salted caramel sauce – oh happy days! If I was to ever have a dessert as my personal mascot, this will be it. Want to bribe me? Make me one, or two, or three (not that I can fit it all in one go but damn I’m going to have a good time trying!).

It all started when I was asked to contribute a recipe to N.E.E.T Magazine and the month’s theme was ‘sandwich’. It took about oh, half a second to decide it had to be sweet and it just had to involve brioche. Now you could save yourself some time and energy and buy a brioche loaf especially if there are good bakeries around where you live (you lucky thing!). But then you’d just be missing out on the incredible aroma of brioche as it’s baking in the oven. It is honestly the best damn thing in the world and worth the time, sweat and greasy fingers. Although I’d highly recommend a Kitchenaid or any sturdy stand mixer with a dough hook to take care of the hard labour; I simply cannot imagine making a brioche without one, especially with my weak puny hands.

Home made brioche or not, the most important thing is the beautiful sandwich. Correction, Brioche French Toast sandwich. It looks uber indulgent but it’s no richer than say, a plate of waffles or pancakes (besides brioche plus crème patissiere? No competition!). You can definitely take it up a few levels and serve it with ice cream and extra caramel sauce or chocolate ganache if you feel so inclined. I would never judge if you wanted to trash it up to your liking. In fact, make an extra one for me too ok *smile*.

Brioche French Toast with Bananas, Crème Patissiere and Salted Caramel

2013-02-28 04:42:51

Serves 2

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Vanilla Crème Patissiere

160ml milk

1 vanilla bean / 1 tsp vanilla extract or paste

2 egg yolks

40g caster sugar

14g plain flour

Salted Caramel Sauce

100g caster sugar

100ml pure cream or light cream

1 Tbl unsalted butter

1 tsp sea salt

French Toast

4 thick slices of brioche loaf (recipe below if you wish to make it yourself)

2 eggs

60ml milk

2 tsps caster sugar (plus extra for bananas)

2 Tbl unsalted butter

2 large bananas, peeled and sliced thickly

Instructions

To make the crème patissiere, halve the vanilla bean, scrape the seeds then add both pod and seeds to a pan with the milk. Bring to simmer, remove from heat and steep for about 10 minutes to infuse before removing the pod (if you’re using extract or paste, just add to milk, bring to simmer then remove from heat).

In a bowl, whisk egg yolks and sugar until thick and pale. Whisk in the flour until combined. While continuously whisking, add a bit of the hot milk to the eggs then pour the egg mix back into the pot.

Place over low heat and stir constantly until custard is thick, rich and creamy. Pour into a bowl then cover the surface directly with cling film to stop a skin from forming. Cool to room temperature then refrigerate until needed.

To make the caramel sauce, heat a deep heavy-based saucepan over low heat. Add the sugar in an even layer and leave to melt into a golden caramel. When it’s ready, take it off the heat and add a good splash of the cream (it’ll bubble up furiously so take care). When that settles, add the rest of the cream and the butter. Place it back over low heat and stir gently until everything has melted into a luscious sauce. Stir through the salt then cool.

For the french toast, whisk the eggs, milk and sugar until frothy. Dip each slice of bread, both sides, into the egg batter until soaked. Heat up the butter in a pan then fry each side of the eggy brioche slices until golden then set aside.

Sprinkle the banana slices, cut side up, with a little white sugar then blowtorch until golden and bruléed (feel free to torch the other side too if you wish).

To assemble, spread crème patissiere thickly on one side of the brioche then layer the bananas on top. Spoon a little caramel over the top then sandwich with the other brioche slice. If you wish, serve with ice cream and extra caramel sauce.

Citrus and Candy http://www.citrusandcandy.com/

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Brioche

2013-02-28 04:44:14

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Ingredients

70ml milk, room temperature

65g caster sugar

1 packet / 7g of dried yeast

500g unbleached plain flour

1.5 tsp fine sea salt

6 eggs

350g unsalted butter, softened then chopped into about inch-sized pieces

1 extra egg for egg wash

To make the dough

Whisk one tablespoon of the sugar into the milk then the yeast until dissolved. Cover with a tea towel and leave to prove in a warm place for about 10 minutes until frothy.

In a stand mixer fitted with a dough hook, add the flour, salt, eggs, remaining sugar and frothy yeast mixture. Mix on low speed to combine then turn it up one notch and knead for 5 minutes. Scrape down the sides of the bowl, then knead on medium speed for 10 minutes. Dough should be smooth and elastic.

Add a couple of pieces of butter into the dough then after it’s incorporated, turn the speed to low and add the rest of the butter one piece at time, waiting until it’s mixed in before adding the next.

When all the butter is in, turn up the speed and knead for at least 6 minutes, until the dough is very smooth, shiny, unsticky, elastic and comes away from the sides of the bowl perfectly (it’ll make slapping sounds while it’s kneading).

Remove the dough hook then cover the bowl with cling film and leave to rise at room temperature (24°C) for about 2 hours until doubled in size.

Knock the dough down a couple of times then cover tightly with cling film and refrigerate for at least several hours (not more than 24 hours). The dough is now ready to use.

*At this point you could wrap the dough up well and freeze in an airtight container (to reuse, thaw overnight in the fridge and continue with the recipe).

To make the loaves

Butter two medium-large loaf pans. Remove dough from the fridge and divide in half (dough will feel like cold playdoh). On a lightly greased or floured bench top, mould each half into a loaf shape then place in pans.

Cover the tins lightly with cling film then leave to rise in a warm spot (no warmer than 24°C) for about 4 hours or until the dough has doubled in size (bread should feel light, soft and pillowy). It should rise to about 1cm below the rim of the tin and have a rounded top (bread will rise more in the oven).

Meanwhile preheat oven to 175°C / 350°C and position the rack to the centre. In a bowl, whisk up 1 egg then gently brush the tops of the loaves from the outside in.

Bake for 35-40 minutes or until the loaves are deep golden and it sounds hollow when you tap the top of the breads (internal temperature should be around 190°F). Check after 10-15 minutes of baking. If it looks like it’s browning too fast, tent it with some foil then continue baking. Cool on wire rack for about 30 minutes then turn it out and cool completely.

Brioche can be stored at room temperature, well wrapped in cling film for up to 2-3 days or in the freezer for a few weeks.

Notes

Recipe adapted from Pastry by Michel Roux

Citrus and Candy http://www.citrusandcandy.com/

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Tagged as: banana, Bread, Breakfast, Brioche, Butter, Caramel, creme patissiere, Custard, Dessert, French, Salted Caramel Sauce, sandwich, Vanilla, Yeast

{ 38 comments… read them below or add one }

A Bowl Of Mush August 29, 2012 at 05:55: Amazing!!!!

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Megan August 29, 2012 at 06:13: Oh. My. Goodness. This sure looks like perfection! I could definitely be bribed with a dream sandwich like this, for sure.
Megan recently posted..Spiced Biscoff Sandwich Cookies

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Erika August 29, 2012 at 06:28: I’m in love with your blog and, now, also with this recipe! I’m totally crazy about French Toast, especially for breakfast, but I’ve never tried this lovely version! I’ll do as soon as possible!
Have a nice day!
Erika (from Italy)
Erika recently posted..Pancakes alle banane e sciroppo d’acero

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Lora August 29, 2012 at 07:15: O.M.G.
Lora recently posted..My Mom’s Magical Pink Apple Sauce

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Tina @ bitemeshowme August 29, 2012 at 07:57: You sure have combined all the best things for one epic sandwich. Your photos are food porn right now, even at this hour – I’m drooling all over the place!
Tina @ bitemeshowme recently posted..Phu Quoc, Cabramatta

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Katrina @ Warm Vanilla Sugar August 29, 2012 at 09:07: I could live on this forever and be the happiest person on earth! Beautiful!
Katrina @ Warm Vanilla Sugar recently posted..Skinny Peach Cobbler For One

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Nic@diningwithastud August 29, 2012 at 10:39: Drooling!
Nic@diningwithastud recently posted..New York Style Chocolate and Raspberry Cheesecake

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Christine August 29, 2012 at 13:09: This..looks..amazing. Why must you tempt me, Karen?! haha
Christine recently posted..Churrasco in Coogee

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Sarvani @ baker in disguise August 29, 2012 at 13:58: oh my gosh!! decadence on a plate!! those photographs are pure sin!!
Sarvani @ baker in disguise recently posted..Pitcaithly Bannock – Scottish Shortbread

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OohLookBel August 29, 2012 at 17:54: Your KA is so bright and beautiful. And I can feel my arteries hardening by just looking at that briochey goodness.
OohLookBel recently posted..Mexican Pulled Pork with tortillas

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thelittleloaf August 29, 2012 at 18:26: Seriously lady, are you trying to give me a heart attack?! This looks absolutely divine – love the combination of salted caramel and banana.
thelittleloaf recently posted..Salty Bourbon Pecan Squares

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thecitygourmand August 29, 2012 at 20:55: It’s a heart attack on the plate but I don’t care. @_@
thecitygourmand recently posted..Jus†ice

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Kaitlin August 29, 2012 at 20:58: This is almost obscene. It looks too good! Great photos!
Kaitlin recently posted..Done – {Blackberry, Coconut, Lime and Macadamia Cake}

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Jacq August 29, 2012 at 22:47: Hello pretty (new?) kitchenaid! I can’t believe I’ve never made brioche at home before. It looks amazing!
Jacq recently posted..Pub Life Kitchen, Surry Hills

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Melanie August 30, 2012 at 05:28: Ahbuhhhhhh. There are no words, seriously. Just drool. Lots and lots of drool. Thanks for the food porn:)

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All You Do Is Eat August 30, 2012 at 16:37: Wow this looks incredible!!!! I want it right now! Awesome photos
All You Do Is Eat recently posted..Brunching at Reuben Hills

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catty August 30, 2012 at 20:40: This looks so good i want to die a little bit. URGH all bad things must equal some good right? Also love your moody photography :)
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Natashia@foodonpaper August 30, 2012 at 23:51: Woah. That looks immense!!
Natashia@foodonpaper recently posted..Lemon and White Chocolate Shortbread

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Denise @ TLT August 31, 2012 at 18:35: OH boy. You’ve got me seriously craving this although I just had a big breakfast and am really full. I want this now! Gorgeous pictures too!
Denise @ TLT recently posted..New York (Leftovers Part II)

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Amy | Appetite for Discovery August 31, 2012 at 19:52: Pure indulgence! French toast has become a regular weekend breakfast for us lately but I think I may just have to step it up a notch next week!
Amy | Appetite for Discovery recently posted..Mini Gooseberry Meringue Pies

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Jessica @ PortugueseGirlCooks August 31, 2012 at 21:24: Wow this looks incredible! You have managed to put all of my favourite things to together in a breakfast. Lovely photos also.
Jessica @ PortugueseGirlCooks recently posted..Peach Ice Cream with Grilled Peaches

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Javelin Warrior August 31, 2012 at 23:07: I love brioche and it really does make the absolute best french toast with it’s own amazing flavor. But this french toast is just incredible! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…
Javelin Warrior recently posted..Food Fetish Friday 8/31/2012

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milkteaxx August 31, 2012 at 23:37: that looks devine! i cant wait to try it! post bookmarks! hurry up public holiday!
milkteaxx recently posted..misschu’s Darlinghurst

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Gino Brycen September 1, 2012 at 01:07: I need to eat this delicious food. So,i want to learn to make it as per your nice recipe. Thanks for these inspiring photos.
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Kankana September 1, 2012 at 02:26: This sandwich truly has all of my fav thing put together. Bruleed Banana is enough to make me go YAY but with buttery brioche, I can only imagine how amazing this treat must be!
Kankana recently posted..Spicy Corn Fritters

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Bee September 1, 2012 at 02:32: Wow, extremly delicious ! I’ve fallen in love with this recipe :D
Bee recently posted..Dip bananowo-orzechowy/ Peanut butter banana dip

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RichmondTreatsKansasCityEats September 1, 2012 at 13:29: Looks absolutely delicious! Must try this soon!
RichmondTreatsKansasCityEats recently posted..Kansas City Bacon Fest

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Eva {Not your mama's dinner} September 2, 2012 at 16:45: Whow! This looks absolutely Bonkers!
Eva {Not your mama’s dinner} recently posted..Mussels with sun-dried tomatoes and garlic

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Vivian - vxdollface September 2, 2012 at 22:31: another wonderful recipe :) I’ve always wondered how brioche was made but never googled it.. hehe going to try this out!

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Chantelle@themarketbasket September 3, 2012 at 20:32: Wow what amazing flavours @ photos! Would love to try this for a decadent breakfast…

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Sara (Belly Rumbles) September 5, 2012 at 23:29: What fantastic falvour combos and stunning pics!

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Kocinera September 7, 2012 at 10:16: I get the sneaking suspicion that this will be my dinner tonight. I don’t have any fresh brioche, but I do have about half a loaf of challah that would go with this quite nicely. Gorgeous photos, too! :D
Kocinera recently posted..Veggilicious Turkey Burgers

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Eva September 9, 2012 at 15:37: MMMMMMMM….next project…drool….
Eva recently posted..I Dream of Chocolate

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tastyfoodsnaps September 30, 2012 at 17:07: salted caramel with that would be amazing! your photos look great. mmmm

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Gourmantine October 2, 2012 at 18:41: This has to be the best looking french toast ever! Those caramelized bananas are to die for!
Gourmantine recently posted..An early start to Christmas: gifts

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Hannah@cake-for-breakfast October 10, 2012 at 22:42: NOOOOO! too much for a girl to handle! (and in a ‘sweet lord this is too good’ way)
x Hannah
Hannah@cake-for-breakfast recently posted..When Life Hands You Lemons

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Tamsila November 30, 2012 at 20:58: Again a lovely recipe!
What measurements do your loaf pans have?

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Amy January 24, 2013 at 04:35: Wow! That’s all!

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