Brioche French Toast: Date Added: 12 Nov 2009
Listed in: Desserts

12 x 1 inch thick Brioche bread slices (8mm)
1 cup brown sugar lightly packed (250ml)
5 eggs + 1 egg yolk
1 1/2 cups milk (375ml)
2 tbsp dark rum (30ml)
2 cups whipping cream (500ml)
1 1/2 tsp cinnamon (7.5ml)
A pinch nutmeg
The zest of 1 orange
1/2 cup melted unsalted butter (125ml)
10 inch by 8 inch baking pan (64 cm by 20 cm)
1 tbsp of unsalted butter for greasing pan (15ml)

Apple Topping

2 tbsp melted butter (30ml)
3 x Granny Smith apples, peeled and sliced into ½� slices (6mm)
3 tbsp brown sugar (45ml)
1 tsp cinnamon (5ml)

In a small saucepan melt butter over low heat, let cool slightly. In a medium bowl whisk together sugar and eggs. Gradually add milk and cream, cinnamon, nutmeg, orange zest and melted butter stirring constantly to achieve an evenly mixed batter.

Soak the sliced bread in the egg and cream mixture for about 2 minutes and gently squeeze out excess (like a sponge). Place bread slices in a buttered pan. Cover bread pan with plastic wrap and refrigerate for 6 hours or overnight. Take bread out of the refrigerator and unwrap.

Prepare the barbecue for indirect heat. Heat one side of the grill to 375°F/190°C or medium-high heat and keep the other side of the grill off. Meanwhile prepare apple topping. Heat butter in a medium size skillet set over high heat.

Add the sliced, peeled apples, sugar and cinnamon and sauté until apples are tender crisp (approximately 3 minutes). Pour the warm apple mixture evenly over the bread. Place the pan over the no heat side of the grill.

Cook until bread is puffed and golden, approximately 35 minutes). Remove bread and let cool slightly. Cut into desired portions. Serve warm with maple syrup.

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