Ingredients
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
French toast
Bake
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
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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