Buttermilk Brioche French Toast

What’s the secret to the Café’s mouthwatering French Toast? Join Chef Rodrigo Paredes in our Teaching Kitchen and find out!

Buttermilk Brioche French Toast

  • 1/3 cup powdered sugar
  • 2 tap. cinnamon
  • 2 cups buttermilk
  • 8 large eggs
  • 1 tsp. orange zest
  • pinch of salt
  • 1 loaf brioche bread
  • 3 Tbsp. butter
  • applewood smoked bacon, sliced bananas, Candied Hazelnuts and Salted Caramel Sauce, to serve

Whisk together powdered sugar, cinnamon, buttermilk, eggs and salt. Slice brioche in 1-inch slices. Heat butter in large skillet or griddle over medium heat. Dip bread slices in batter and add to pan. Cook on both sides until golden brown

Candied Hazelnuts

  • 1/3 cup granulated sugar
  • 1/4 cup water
  • 1 cup hazelnuts

Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Combine sugar and water in a small heavy-bottomed saucepan. Bring to a boil and reduce until syrupy. Add hazelnuts and stir to coat. Strain hazelnuts and place on baking sheet. Bake for 6 minutes, then rotate pan and bake for another 2 minutes.

Salted Caramel Sauce

  • 1 cup granulated sugar
  • 6 Tbsp. salted butter
  • 1/2 cup heavy cream
  • 1 tsp. salt

Place sugar in a medium, heavy saucepan and heat over medium, stirring constantly with a wooden spoon. Sugar will clump then melt into a thick amber liquid – be careful not to burn.

Once sugar is melted, add butter. Be careful as caramel will bubble and boil. Stir until melted, then slowly drizzle in the cream, stirring well (again watch for boiling and steam). Allow mixture to boil for 1 minute. Remove from heat and stir in salt. Caramel will thicken as it cools. Can be stored in a covered container in the fridge for up to 1 month.