Cinnamon Brioche Eggy Bread

Elena Duggan

Ingredients:

Eggy Bread:

  • 6 large eggs, organic and free range
  • 4 thick slices of brioche or homemade bread
  • 50g Stevia monkfruit comb., granulated
  • 1 Vanilla bean
  • 1tsp Cinnamon
  • 250g Cream
  • 250g Full cream milk
  • Salt, Murray River Pink, to taste
  • 1tbsp Unsalted organic grass fed butter

Vanilla Cream:

  • 1 Vanilla bean
  • 600ml Thickened cream

Saffron and Botrytis Poached Pears:

  • 1med lemon, stripped zest and juice
  • 1pinch saffron
  • 100ml Botrytis
  • 50g Honey
  • 4 bosc or beurre or Williams pears, halved, cored, peeled
  • Up to 500g Water

Optional to Serve:

  • Chopped Pistachios

Method:

Eggy Bread:

  1. Whisk eggs, vanilla sugar, vanilla seeds, cream, milk and salt together in a bowl till combined. Pour into the baking dish.
  2. Soak the brioche for 5-10 minutes each side until wet mixture is well absorbed.
  3. Melt butter in a non-stick fry pan over low-med heat.
  4. Place eggy bread into fry pan. When you can see egg starting to crisp, the fragrance becomes caramelised, flip the eggy bread, and cook the other side until golden as well.
  5. Sprinkle extra sugar while warm before serving if desired.

Vanilla Cream:

  1. Beat cream and vanilla seeds until soft peaks.
  2. Serve loose rochers of cream over the French toast

Saffron and Botrytis Poached Pears:

  1. Place all ingredients except pears in a pot with the water, wait until it comes to a low simmer and add pears. Cook for 10-15 minutes or depending on your texture preference

Optional to Serve:

  1. Shaved truffles and grated chocolate, or curl chocolate.
  2. Serve crispy eggs bread in triangles, with coffee cream and chocolate and truffles sprinkled generously over the top.

Similar Recipes

Anita’s Coconut Cake

Anita’s Coconut Cake

Ingredients:BASE 3 Egg Yolks 1/2 cup Caster Sugar 125g soft butter 2 cups Self-Raising flour 1 cup orange juice Vanilla   TOPPING 3 egg whites 1/2 cup caster sugar 1 cup desiccated coconut Method: Beat butter and sugar until creamy. Add yolks and vanilla. Fold in the...

Chia Chocolate Mousse

Chia Chocolate Mousse

Ingredients: Plant-based milk Chia seeds Cacao powder Maple syrup Vanilla extract or paste Method: Combine all of the ingredients in a high-speed blender and blend until smooth. If you prefer to eat the seeds whole, you can skip the blender and combine the ingredients...

Salmon Poke Bowl

Salmon Poke Bowl

This recipe is brought to you by our friends at Healthy Life.Ingredients: 2 salmon fillets, skin off 1 cup edamame beans, frozen and blanched  1 Lebanese cucumber, sliced thinly 1 carrot, ribboned 1 avocado, diced 1/2 bunch spring onions, sliced 1 cup cooked brown...

Tim Tam Donuts

Tim Tam Donuts

Ingredients: 7 gm (1 sachet) dried yeast 360 gm plain flour 55 gm (¼ cup) caster sugar 150 ml lukewarm milk 40 gm softened butter 1 egg 250 gm milk chocolate, finely chopped 190 gm crème fraîche 70 ml pouring cream For deep-frying: vegetable oil 3-4 Tim Tams, coarsely...

Rizogalo – Greek Rice Pudding

Rizogalo – Greek Rice Pudding

Ingredients: 4 cups full cream milk 1/2 cup medium-grain rice 1 + 1/2 cups of water 1/4 tsp salt 1/2 cup caster sugar 2 tbs heaped tbsp cornflour 1 Vanilla bean or 1 tsp vanilla bean paste Traditional topping option Greek Cinnamon to dust the top Or Lotus Biscoff...

Sticky Strawberry Protein Pancakes

Sticky Strawberry Protein Pancakes

Ingredients: 1 very ripe banana (about 120g) 3 eggs, whisked 20g scoop vanilla plant-based protein powder 2 teaspoons of maple syrup 70g (1/2cup) quartered strawberries 1 tablespoon tapioca flour 1 teaspoons extra-virgin olive oil Method: SERVES 1 Place your banana in...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!