Brioche French toast with peach and blueberries

Brioche French toast with peach and blueberries

Total: 4 hr 50 Min. | Active: 45 Min.
vegetarian
Nutritional value / person: 795 kcal
, Fat: 22 g
, Carbohydrate: 122 g
, Protein: 24 g

If you're looking for a recipe for a lazy Sunday morning – the kind that heralds the start of a day full of relaxation – then this recipe is just what you need. The brioche and the milk mixture can be prepared the day before and stored in the refrigerator. In the morning, you just need to add fresh fruit and cook everything again. Fruity baked goods are my favourite thing during summer. Whether piping hot or just warm – with the wide range of fruit available, they're always delicious.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

350 g zopf flour
1 tsp salt
30 g sugar
1 tsp dry yeast (approx. 5 g
1 ¾ dl milk
1 egg
30 g butter, soft
2 tbsp milk, for brushing

French toast

4 ¼ dl milk
3 eggs
90 g sugar
1 tsp cinnamon
½ tsp vanilla sugar
3 peaches, in slices
200 g blueberries
2 tbsp flaked almonds
2 tbsp cane sugar

Bake

icing sugar, to dust
maple syrup, as desired
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Utensils

For a rectangular baking tray approx. 12 x 35 cm, lined with baking paper., One ovenproof dish (holding approx. 2 ½ l), greased.

How it's done

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Dough

Mix the flour, salt, sugar and yeast in a bowl. Combine the milk and egg, add to the mixture, and knead into a smooth dough. Add the butter, knead for approx. 5 mins to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs until doubled in size. Divide the dough into 7 portions, shape into buns, place in the prepared tin, cover and leave to rise at room temperature for approx. one more hour. Brush the buns with the milk.

Bake

Approx. 25 mins in the centre of an oven preheated to 175°C. Remove from the oven, leave to cool completely on a rack.

French toast

In a measuring jug, mix the milk with all the other ingredients up to and including the vanilla sugar. Slice the brioche into approx. 2 cm thick slices, then cut into cubes. Place the bread cubes, peaches and blueberries into the prepared tin, pour over the milk mixture. Sprinkle with flaked almonds and sugar.

Bake

Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly, dust with icing sugar and serve with maple syrup. Serve the French toast hot or warm.

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