Breakfast Indulgence: Stuffed Brioche French Toast
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by Danny de la Cruz[/x_text][/x_column][x_column bg_color=”” type=”3/4″ style=”padding: 0px 0px 0px 0px; “][x_text]Sundays are made for indulgences — sleeping in with no alarm clock to jar you from that perfect slumber, catching up with your favorite TV shows that have been DVR’d all week long, or just curling up on the sofa with a good book while still in your PJs.
And don’t forget breakfast! You’ve probably been good all week and so when you’re ready to indulge, even for just a tiny bit, don’t overlook the perfect way to start your lazy Sunday.
I created this Stuffed Brioche French Toast specifically for such occasions and I know you’ll have a smile throughout your day.
- 1 14 oz loaf of Brioche bread
- 1/2 cup of golden raisins
- 1/2 cup cooking Sherry
- 3 eggs
- Splash of milk
- Cinnamon
- 1/2 a package or 4 oz of cream cheese – at room temperature
- 1/2 cup ricotta cheese
- cooking oil
- Favorite syrup
- Blackberries or your favorite fruit for garnish
- Slice brioche bread into 1 1/2″ thick pieces – about 4 thick slices from one loaf. Don’t use the ends for this recipe.
- Create a pocket in each slice by cutting a slit in the center — don’t go all the way to the edges.
- Meanwhile in small sauce pan – gently heat cooking sherry and raisins to plump them up. Continue heating until most of the sherry has dissolved. Set aside and allow to cool.
- Combine room temperature cream cheese with ricotta in a large bowl and blend well. Add in raisins and a few dashes of cinnamon and mix again.
- Generously fill each of your 4 slices of bread with the cheese mixture.
- Beat eggs, add a splash of milk and add a few dashes of cinnamon — beat again until mixed well.
- Heat a large frying pan with enough cooking oil to cover the bottom of the pan.
- When oil is hot, dip each side of the bread slices in the egg mixture and fry in your pan for about 2 minutes each side until you have a light, golden brown color.
- Remove from pan and place on paper towel to soak up excess oil.
- Serve with fruit of your choice and favorite syrup.
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Have a big smile on my face reading about your Sunday indulgences . . . the sherried raisins make this a somewhat ‘grownup’ one and very attractive indeed with the blackberry garnish . . . love the use of ricotta . . . trust early Chicago Fall is treating you well 🙂 !
Hi Eha! So happy to hear you liked this indulgence 🙂 It looks more decadent than it really is but I could eat a lot of them! September in Chicago feels like August right now, but the season will get here soon and I’m trying to enjoy each day as much as I can since before we know it… Hope you are eagerly anticipating your Spring and that all is well in your part of the world! Best, always! Danny
Hi there, Danny …. this just up my street … I could live on this … at least for a couple of days. The problem is that I can find any good brioche .. it seems there is no market for it, at least what the bakers say.
I hope life and Chicago treat you well.
Have been over in Japan and Hong Kong this year … amazing trip. Now 6 months ago. Got there in time for the cherry blossoms.
Yes, brioche is the key to this…you never know 🙂 Sounds like a wonderful trip for you — have always wanted to see the cherry blossoms there. Be well!