French Toast with Strawberry Syrup

Name: French Toast with Strawberry Syrup
Total time: 60 min
Yield: 4–6
Ingredients: Bread and Batter — 1 (14–16 oz) Loaf Brioche, 1–2 Days Old; Bread and Batter — 1 cup Light Cream; Bread and Batter — 5 Large Eggs; Bread and Batter — 2 tsp Vanilla Extract; Bread and Batter — 1 tsp Ground Cinnamon; Bread and Batter — ½ tsp Kosher Salt; Bread and Batter — ¼ cup BAILEYS®; Bread and Batter — 4 Tbsp Salted Butter; Strawberry Syrup — 8 oz Fresh Strawberries; Strawberry Syrup — Zest from Half of an Orange; Strawberry Syrup — 2 Tbsp Dark Brown Sugar Packed; Strawberry Syrup — 2 Tbsp Granulated Sugar; Strawberry Syrup — ½ cup Water; Strawberry Syrup — 1 tsp Vanilla Extract; Strawberry Syrup — ½ cup Pure Maple Syrup; To Serve — Confectioners’ Sugar

Brioche French toast with Baileys custard and homemade strawberry-maple syrup.

Ingredients

Bread and Batter — 1 (14–16 oz) Loaf Brioche, 1–2 Days Old
Bread and Batter — 1 cup Light Cream
Bread and Batter — 5 Large Eggs
Bread and Batter — 2 tsp Vanilla Extract
Bread and Batter — 1 tsp Ground Cinnamon
Bread and Batter — ½ tsp Kosher Salt
Bread and Batter — ¼ cup BAILEYS®
Bread and Batter — 4 Tbsp Salted Butter
Strawberry Syrup — 8 oz Fresh Strawberries
Strawberry Syrup — Zest from Half of an Orange
Strawberry Syrup — 2 Tbsp Dark Brown Sugar Packed
Strawberry Syrup — 2 Tbsp Granulated Sugar
Strawberry Syrup — ½ cup Water
Strawberry Syrup — 1 tsp Vanilla Extract
Strawberry Syrup — ½ cup Pure Maple Syrup
To Serve — Confectioners’ Sugar

Method

START THE SYRUP: Hull and slice the strawberries into ¼-inch slices. Bring the granulated sugar and water to a boil in a medium saucepan to dissolve the sugar.
SIMMER AND COOL: Reduce to medium-low and add the brown sugar, syrup vanilla, orange zest and strawberries. Gently simmer for 10 minutes. Reduce to low, stir in the maple syrup and cook for 5 minutes, stirring occasionally. Cool for 10 minutes before serving.
MAKE THE CUSTARD: Whisk the eggs, cinnamon and salt in a bowl. Whisk in the light cream, Baileys and batter vanilla. Transfer to a shallow pan for soaking the bread.
PREPARE THE BREAD AND PAN: Heat a large nonstick sauté pan over medium heat for 5–8 minutes. Slice the brioche; lightly toast the slices first if the bread is too soft. Soak only as many slices as will fit in the pan, for a few minutes per side until they absorb the custard.
COOK IN BATCHES: Melt 1 Tbsp butter in the pan and let it begin to turn golden. Lift the bread from the custard, letting excess drip off, and add to the pan. Cook for 2–3 minutes per side, until browned. Repeat with the remaining bread and butter, soaking the next batch while the previous one cooks.
SERVE: Top with the strawberry syrup and confectioners’ sugar.