The recipe is a bit hodgepodge since measuring spoons weren't used but it's fairly simple so it's not that big of a deal.
Ingredients
Brioche, cut into 1" slices
Eggs (Enough to cover the bread slices & in this case 4)
Oil for frying
Condensed Milk
1. Whisk the eggs in a plate wide enough to accommodate the bread and dip it into the eggs. Don’t leave it in there because soggy bread doesn’t work. Turn it over and make sure that the bread has absorbed the eggs.
2. Heat a skillet with oil and once the oil starts to bubble, gently lower the brioche into the oil.
3. Once it browns on one side, gently turn it over to cook on the other side. When it reaches the kind of golden brown that’s preferable, remove it from the oil and place on paper towel. The paper towel will absorb the excess oil.
4. Pour the condensed milk over the toast and enjoy.
The lovely brioche.
The 1" slices and eggs in the background.
We're crust-less people.
The brioche fried in oil.
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It's a work-in-progress and when it's done is a matter of preference.
Drizzle with condensed milk with finished.
Bon Appétit!
Bon Appétit!
I misread that as "wok in progress" and I was like WOW that's a lot of oil! But it's just a skillet... but still a lot of oil. heheh yumyum I miss eating these at cafes.. but hey! They weren't brioches. I made french toasts out of my brioches made at school too :P
ReplyDeleteThat looks amazing sally! Where did you get the brioche? Mmmm! And did you finish the whole thing yourself? =P
ReplyDeletefound this googling chinese french toast because i have biscuits and eggs but no syrup. but dont have condensed milk, nor any milk at all for that matter. DO have sweet soy, which is very molassesy and sugary compared to regular soy, but still evokes chinese tastes. think that would work as a substitute topping?
ReplyDelete@Anonymous
ReplyDeleteHi! I haven't had the chance to try a molassey and sugary type of soy sauce so not sure what the outcome will taste like. However, if you do go ahead with the substitutions, please let me know how it turns out. I'm curious to know if it would be a good pairing. =]
mashed some black garlic into the egg mix and let it sit overnight before cooking.
ReplyDeletedidnt have butter, so cooked the biscuits in a glaze of evoo.
topped with a drizzle of sweet soy rather than the drenching one would probably have done with syrup.
they were delicious!
@Anonymous
ReplyDeleteSounds great! I'm glad it worked out so well.