French Toast with Brioche

Ingredients

Part Calda

500 mlLiquid Milk
100 gRefined Sugar

Part Cobertura

50 gRefined Sugar
2 gGround Cinnamon

Part Montagem

200 gEggs
30 gButter
400 gReady Brioche Vendeenne (Recipe 000542)

How to make it

SYRUP
01. Mix the milk and sugar in a container.
02. Set aside.

TOPPING
01. Mix the sugar and cinnamon in a container.
02. Set aside.

ASSEMBLY
01. Beat the eggs in a container.
02. Slice the Brioche Vendenne into 4 cm thick pieces.
03. Quickly dip the Brioche slices in the reserved syrup.
04. Then coat the Brioche slices in the beaten eggs.
05. Place a little butter in a frying pan.
06. Fry the Brioche slices over 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 topping.

Tips

- The Brioche should not be fresh.
- The slices should not be thinner than 4 cm.

Yield

7 Units of 157 g

Equipment

Stove , Spoon , Scale , Flat Baking Sheets , Fork , Container , 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.

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