Hip hip hooray its the weekend! The festive season is fast approaching so before the madness really starts why not have a relaxing breakfast at home this weekend and avoid the shops (or shop on-line!) and enjoy my Brioche French Toast with Quick Berry Compote with your loved ones.
Brioche Pasquier was started in 1936 by Gabriel Pasquier in a small village bakery in Les Cerqueux, France. In 1974, his son’s began building the business into Brioche Pasquier which now employs 3000 people worldwide. The company still uses their own traditional ‘levain’. Levain is a natural raising agent that adds flavour and consistency to the dough. All of their products are free from artificial colours, flavours and hydrogenated fats ans are baked in the traditional French way. Brioche Pasquier sell a wide variety of products including brioche, Pain au Chocolat and croissants. Many of which are sold in large packs with each product inside individually sealed so you can grab one in a morning when you are on your way to work or use the whole pack and invite your friends round for an easy breakfast. All you need to do is the make the coffee! I served my brioche French toast with quick berry compote alongside some Pain au Chocolat, Pain au Lait and croissants for an easy breakfast feast so go on, why not #shareamoment with your loved ones!
- For the Quick Berry Compote
- 400g frozen mixed berries (or fresh berries if you have some)
- 1 tablespoon icing sugar
- For the French Toastt
- 4 eggs, beaten
- ½ teaspoon cinnamon
- 3 slices of brioche per person
- Vegetable oil, to grease the frying pan
- Golden syrup, to serve
- In a saucepan on a medium heat, add in the berries and the icing sugar. You may need to add a spot of water if using fresh berries but do not add any if using frozen. Allow the berries and the sugar to bubble away stirring frequently until the berries have softened and it has a jam like consistency. Set aside to cool while you make the French toast.
- In a large bowl, add in the eggs and cinnamon and beat well. Add in the slices of brioche one at a time, turning them over after about 30 seconds so they are evenly coated in the egg mixture.
- Preheat the frying pan on a medium heat and using a piece of kitchen roll, carefully wipe some oil around the pan. Fry the brioche slices for about a minute a side until golden brown.
- Place on your serving plates and top with generous spoonful of the berry compote and a drizzle of golden syrup. Serve with a cup of coffee and enjoy!
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This post has been commissioned by Brioche Pasquier