This is my all-time favorite breakfast recipe, and you don’t have to be in love to feel the affection.
There is something magical having French toast in the morning with café au lait. It makes me dream about the red terracotta Parisian roofs and the tinted gray sky pierced by the top of the Eiffel Tower.
Well, since we can’t have supersonic flights anymore, instead I can transport you with my recipe quicker that the Concorde.
Just follow my recipe, call your friends, and play “La Vie en rose” for inspiration.
Yield 4 servings
Time less than the 7-hours flight JFK-CDG
1 cup milk
3 tablespoons cognac
Mix of fresh berries — blackberries, strawberries, raspberries, or blueberries
confectioners powder for dusting
3 tablespoons butter
In a mixing bowl combine the eggs, milk, and the cognac. Whisk until combined.
Cut the brioches to 1/2" slices.
In a medium size frying pan melt 1/2 tablespoon butter. Dip the brioche slices into the eggs mixture and then gently transfer them to the evenly coated pan. Lightly cook each side for two minutes, or until gets golden-brown finish. Repeat with the rest of the pieces. Serve immediately, dusted with confectioners powder and a side of fresh fruits and honey.