Brioche Tessie is a lovely, thick sliced brioche loaf. Brioche Pasquier is a French based, family owned bakery that has been baking up the most incredible, sweet buttery breads since 1936. In 2002, they expanded their baking facilities to San Francisco, but until May of this year, unless you shopped in Paris or the City by the Bay, you couldn’t buy this wonderful bread. Safeway Stores in Northern California now carry the SF produced breads. Unfortunately, it’s a hit and miss finding the bread, and a loaf can be a little expensive. Oh but so worth the search and the price tag – the bread is so soft and sweet and delicious. The first time I tried a loaf, we toasted it and served it with Wild Maine Blueberry Preserves. It was awesome as toast goes. I knew instantly that this would make a great base bread for French Toast. My intention was to make the French Toast the following weekend. That was way back at the beginning of December. However; the universe and Safeway had other plans. Brioche Tressee vanished from the shelves, giving way to cocktail breads and other seasonal goods for the holidays. This week, it was back. And just as I had predicted, it makes a wonderful French Toast. Nice with a golden “crunch” on the outside while retaining all the soft sweetness on the inside. Guess you could call it French French Toast.
Brioche Tressee French Toast
6 Slices Brioche Tressee, cut into 2 triangles each
1 Cup Whole Milk
1/4 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
2 Tablespoons Orange Juice
Warm a flat griddle to 325 degrees. Lightly brush griddle with butter.
In a 4-cup Measuring cup, measure 1 cup of milk.
Add eggs, cinnamon, nutmeg and orange juice.
With a hand-held electric whisk, whisk batter CAREFULLY on low until well blended and frothy.
Pour patter into a rimmed bowl or pip pan. (If not careful, batter may splatter up and make a bit of a mess).
Dip slices of Brioche Tressee two at a time into batter and place on griddle. Cook until lightly browned and golden, about 2 or 3 minutes.
Flip toast over, butter top side with butter while still on the griddle. The butter will melt nicely, seeping into the bread. Continue to cook about 1 minute longer.
Transfer to warmed plates. Serve with syrup. If desired dust Powdered Sugar just before serving.
For a pretty presentation, garnish with fresh fruits such as strawberries and orange twists.