Brioche French Toast with Swiss MeringueMake on Drop
This recipe may be just a little bit naughty, but oh-so-delicious and totally glamorous! You will truly impress if you whip this up on any given day, so go on! Perfect for a special brunch or breakfast, this recipe appears in ‘Whats for Breakfast?’ (which if you don’t have, why not?) and is FREE to Insider Club Members....
Be brave. Join us! You too can be a meringue whisperer!
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- 1 Batch Brioche cooked and ready to slice Recipe
- 4 egg yolks
- 1 Teaspoon Vanilla Bean Paste BUY
- 200 Grams milk
- Butter for frying BUY
- 4 egg whites
- 1 Teaspoon cream of tartar
- 200 Grams Raw Caster Sugar BUY
- 1 Pinch Pink Salt Flakes BUY
- Strawberry Vanilla Jam Recipe
- Citrus Curd Recipe BUY
- 200 Grams fresh berries, sliced
Preheat oven to 160°C and line a baking tray with paper.
Slice brioche loaf thickly, about 8cm thick.
Place egg yolks, vanilla bean paste and milk into Thermomix bowl and blend 10 sec/speed 10.
Pour onto a shallow dish.
Soak each slice of bread in the egg mixture turning once.
Heat butter until foaming in a frypan on a medium heat.
Cook the toast until golden on both sides. Place onto prepared tray and keep in the oven until ready to serve. (No longer than 20 minutes.)
Meanwhile, place egg whites, cream of tartar and salt into a clean dry Thermomix bowl and whip 4 min/37°C/Butterfly/speed 3/MC off.
Add sugar a spoonful at a time through hole in lid as you whip 6 min/50°C/Butterfly/speed 3/MC off.
To serve, place French toast onto plates, drizzle with toppings like jam and lemon butter, dollop with meringue, and top with berries or other fruit of choice.
You can also torch the meringue if you wish.
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