Craving some indulgence at home this morning? With all the extra time at home nothing like devoting some extra time into creating a decadent brioche french toast brunch. But even if you don’t have all that extra time, this one doesn’t take a big chunk of time. Time to get making that fancy brunch at home for your loved ones/family!
I love the idea of “rabanada” or French Toast mostly because it doesn’t call for the use of fresh bread. What you actually need is for the bread to go stale or even more likely use up those day-old bread leftovers.
“Rabanada” traditionally is only eaten during Christmas season but I’ve been known to break that rule for super close friends/family request.
I grew up eating this in Brazil during the end of year holidays and simply adore how non-fussy and easy this can be. Using just a day old baguette sliced up in thick slices then topping it off with anything else.
Is using brioche bread a must for this recipe?
This time I’ve experimented using brioche bread made by Purebread, which is one of my recommended bakeries here in Taipei. But using any other toast or baguette would work as well. Brioche will lean more towards the sweeter side while a French baguette contains less sugar and can be considered more neutral flavoured.
Dairy Free Pomegranate, Cherry & Banana Brioche French Toast
Prep time: 10-15 mins
Cooking time: 15 mins
Makes: 6-8 slices (based on a medium sized loaf)
- 1 stale Purebread Brioche loaf
- 3 eggs
- 1 cup of coconut milk
- 1 cup of almond milk
- 1 teaspoon Vanilla extract (optional)
- Cinnamon powder
- Granulated white sugar
- Sunflower oil for frying
- Pinch of salt
- Maple syrup or Honey
- If you haven’t yet, cut the baguette into medium thickness slices. Too thin will not give you the custardy filling.
- In a wide bowl, mix your almond milk, coconut milk and vanilla extract.
- In another tempered/ovenproof dish, beat in the eggs and add the cinnamon.
- Dip and soak the bread slice in your almond milk/coconut milk mix for about 10 seconds each.
- Then pass the milk-soaked bread slices onto the beaten eggs mix until they are coated.
- Prep one plate with a paper towel to drain excess oil off the toast.
- Heat your skillet with the oil and fry your soaked slices until it’s golden brown on each side. Set aside on your plate to drain any excess oil.
- Serve hot or place in the refrigerator to serve chilled.
- If serving straight away, top off with sliced bananas, cherries and pomegranate. Drizzle with your favourite syrup and enjoy!
1. For the recipe below I used a 2-day old brioche bread, but you can also replace it to use sourdough or sliced baguette.
2. You can also just replace the coconut milk/almond milk for plain cow’s milk or your desired choice of milk.
Like/tried the recipe? Let me know what you think below or drop me a shout out on IG @flavourjourney