French Toast with Brioche
Ingredients
Part Calda
Part Cobertura
Part Montagem
Process
01. Mix the milk and sugar in a bowl.
02. Set aside.
COVERING
01. Mix the sugar and cinnamon in a bowl.
02. Set aside.
01. Beat the eggs in a bowl.
02. Slice the Brioche Vendenne into 4 cm thick slices.
03. Quickly dip the Brioche slices into the reserved syrup.
04. Then coat the Brioche slices in the beaten eggs.
05. Put a bit of butter in a frying pan.
06. Fry the Brioche slices on low heat until golden brown.
07. Place the Brioche slices on a paper towel.
08. Coat the Brioche slices in the reserved sugar and cinnamon covering.
Tips
- The slices should not be less than 4 cm thick.
Yield
7 Units of 157 g
Equipment
Stove , Spoon , Scale , Flat Baking Trays , Fork , Bowl , Frying Pan , Serrated Knife , Paper Towel
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 127 | % VD (*) |
| Carboidratos (g) | 15 | % VD (*) |
| Açúcares totais (g) | 8.0 | % VD (*) |
| Aç adicionados (g) | 7.6 | % VD (*) |
| Proteínas (g) | 3.5 | % VD (*) |
| Gorduras totais (g) | 5.8 | % VD (*) |
| Gorduras saturadas (g) | 3.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 95 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
French Toast with Brioche
Ingredients
Part Calda
Part Cobertura
Part Montagem
How to make it
SYRUP
01. Mix the milk and sugar in a bowl.
02. Set aside.
COVERING
01. Mix the sugar and cinnamon in a bowl.
02. Set aside.
01. Beat the eggs in a bowl.
02. Slice the Brioche Vendenne into 4 cm thick slices.
03. Quickly dip the Brioche slices into the reserved syrup.
04. Then coat the Brioche slices in the beaten eggs.
05. Put a bit of butter in a frying pan.
06. Fry the Brioche slices on low heat until golden brown.
07. Place the Brioche slices on a paper towel.
08. Coat the Brioche slices in the reserved sugar and cinnamon covering.
Tips
- The slices should not be less than 4 cm thick.
Yield
7 Units of 157 g
Equipment
Stove , Spoon , Scale , Flat Baking Trays , Fork , Bowl , Frying Pan , Serrated Knife , Paper Towel
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 127 | % VD (*) |
| Carboidratos (g) | 15 | % VD (*) |
| Açúcares totais (g) | 8.0 | % VD (*) |
| Aç adicionados (g) | 7.6 | % VD (*) |
| Proteínas (g) | 3.5 | % VD (*) |
| Gorduras totais (g) | 5.8 | % VD (*) |
| Gorduras saturadas (g) | 3.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 95 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.