French Toast.

Frittata and French Toast: Two Easy, Delicious Brunch Recipes - Vogue
French toast

Brioche is best for French toast (or challah or pain de mie or any other soft, buttery bread).
Mix two or three beaten eggs and a tablespoon of sugar with a cup of milk to make enough batter for about six thick slices of bread (multiply that as needed).
Season the batter how you like: a pinch of salt, a sprinkle of cinnamon or nutmeg, and a dash of vanilla is always a safe bet.
A couple tablespoons of bourbon or rum is nice, too (I’ve flavored it just with booze at a scantily stocked vacation house).
See? It’s been less than 10 minutes and you have batter.
There are two secrets to perfect French toast:
- dredging it in flour and using a startling amount of butter.
Start warming a big skillet on the stove over medium heat, and melt enough butter so that there’s a good 1/4 inch in the pan—more if you dare.
Sprinkle a handful of flour on a plate.
Soak each slice of bread in the batter for a few minutes (once you get going you’ll soak a few while you fry a few), dip each side in the flour and shake of the excess, then fry it in the butter.
Cook each side until it’s rich golden brown (what the Japanese call fox color), adjusting the heat as needed to keep the butter from burning.
Repeat, adding a little fresh butter for each slice, until you’ve made enough French toast.
You can send out the slices one at a time, or keep them warm in the oven on its lowest setting and serve them all at once on a platter.
A lavish scattering of fresh berries and a little pitcher of warm maple syrup, and you’ve got a brunch worth waiting hours for, except you didn’t have to.
Now sit back and sip bottomless mimosas—on the house.

Toastie.

toastie - a toasted sandwich or snack.
Lorraine Pascale's Prosciutto and brie toastie | Celebrity Kitchen: in Engl.

This is one of Lorraine Pascale's favourite snacks. It can be ready in minutes and is wholesome and tasty enough to give anyone's tastebuds a treat. It's ready in a few minutes and you can substitute the prosciutto for bacon if you prefer.

Ingredients

3 Slices of prosciutto
2 slices chunky white bread
Brie commonly available in 200gram packs
Fresh ground pepper
Butter for spreading
Dash of Olive oil

Lorraine starts by adding 3 slices of prosciutto to a hot oiled pan.
She then places one piece of buttered bread, butter side down into the pan next to the prosciutto, and breaks off chunks of brie which she places on top of the bread until the surface is covered.
Just as the prosciutto starts to crisp up, Lorraine uses some tongs to move the slices ontop of the bread and brie (everything is still the the pan at this stage).
Lorraine butter another piece of bread and grinds a good measure of pepper over it before placing it butter side up on top of the other ingredients in the pan.
She uses a sturdy fish slice to press the sandwhich together before (i did it after!) turning the whole thing over to brown the other side.
After a couple of minutes, Lorraine removes the toastie from the pan, slices it in half and serves with a good squidge of brown sauce.

More: - How to make the PERFECT cheese toastie and grilled cheese sandwich | Daily Mail Online

'You'll need a some good quality sourdough, Heidi Farm Gruyere, Bulla Crème Fraiche and dry white wine.
The mix of Gruyere and Creme Fraiche is the secret to a perfect toastie as the combination of cheeses creates a delicious fondue.
I like to make cheese a meal not just a cheese starter plate - try including a bit of goats cheese, and fresh grapes that are in season at the moment.'

Ingredients:
8 slices of sourdough loaf bread
Unsalted butter (at room temperature)
300g Gruyere, grated
50ml Crème Fraiche
4 bulbs of shallots, finely diced
100ml dry white wine
salt to season
Method:
Butter one side of each slice of bread.
Place 4 slices on your bench, buttered side down.
In a separate bowl, mix the grated cheese with the shallots and garlic before combining with the crème fraiche.
Distribute the cheese mixture over the 4 slices ensuring that it is the same thickness as the slice of bread.
Place the remaining 4 slices on top, buttered side up.
Heat a large non-stick frying pan over medium high heat for 2 minutes.
Put the sandwiches in the frying pan, in batches if necessary, and cook for 2-3 minutes, until the undersides are golden brown and the cheese has slowly started to melt.
At this stage, brush the top of the sandwich with the white wine, ensuring it soaks in well.
Turn the sandwiches with a spatula, pressing firmly.
Cook for a further 2 minutes, until the undersides are golden brown and brush the top with the white wine so that both sides are now crisp and flavoured with the wine. Serve immediately with a sprinkle of pink salt on top.

OR:
- How to make french toast - Indian Simmer
- Meyer Lemon French Toast | Williams-Sonoma Taste

Brioche Façon Pain Perdu. Toasted Brioche.

French-Toasted Brioche Recipe - Chocolate & Zucchini:
– 1/3 liter (1 1/3 cup) milk
– 1 vanilla bean
– 4 eggs
– 100 grams (1/2 cup) sugar, plus extra for sprinkling (I use unrefined cane sugar)
– 10 thick (3 cm or 1 1/6 inch) slices from day-old brioche or challah bread (I use pain de mie brioché from the bakery), about 450 grams (1 pound) total
– Butter for greasing

Serves 6 to 8.

Pour the milk in a saucepan.
Split the vanilla bean, scrape the seeds with the tip of a knife, and put bean and seeds in the milk.
Bring to a simmer, remove from heat, and let cool. Scrape the last of the seeds from the bean, stir them into the milk, and discard the bean. (If you’re in a hurry, just stir a teaspoon of pure vanilla extract into the milk and skip this step.)

Whisk together the eggs and sugar in a medium salad bowl. Add the milk and whisk to combine.

Line a baking sheet with foil. Melt a pat of butter in the skillet you’re going to use to sear the brioche (it should be large enough to accomodate two slices).
When the butter is melted, remove from heat, and use a pastry brush to butter the foil lightly.

Dip two of the brioche slices in the egg batter and stir gently to soak well and on both sides.
Return the skillet over medium heat and melt a little more butter.
When the butter starts to sizzle, transfer the soaked slices to the skillet and cook for a few minutes on each side until golden-brown.

Transfer to the prepared baking sheet and repeat with the remaining slices.
Let cool, cover with foil, and refrigerate until time for dessert, up to three or four hours.

Preheat the oven to 200°C (400°F).
Sprinkle the brioche slices with a little more sugar, and bake for 15 minutes, until heated through, then switch to broiler mode for 5 minutes, until lightly caramelized, keeping a close watch on the slices.

Serve immediately, one slice per guest, with fruit coulis or fruit sorbet, and a bit of whipped cream.
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French toast with fruit.

 Living the life in Saint-Aignan: Le pain perdu aux fruits du restaurant Le Galion:
Pain perdu aux fruits. /French toast, also known as eggy bread, Bombay toast, German toast, gypsy toast, poor knights (of Windsor), or Spanish toast, is a dish made of bread soaked in milk, then in beaten eggs and then fried, a variation from the traditional spanish dessert called Torrija.

In its most basic incarnation, pain perdu — literally “lost bread” — is stale bread that one recycles into a simple treat by soaking it in a sweet egg batter and browning it in the skillet. I love this sort of waste-not-want-not recipe, but what I had in mind here was something with just a hint more sophistication, so brioche, rather than ordinary bread, was in order.
French toast with fruit.
"Pain perdu aux fruits, façon du Galion.
Make a syrup using 250 milliliters of water and 100 grams of sugar.
When the sugar has dissolved add some vanilla and some rum.
Put the bread to soak in the sugar syrup.

(I used the raw, unrefined sugar called sucre roux or cassonade in France to make my syrup.
I added about half a teaspoon of vanilla extract and a tablespoon each of rum and sweet white vermouth.
I had the equivalent of 2 liters of loosely packed bread crumbs.)

Mix up 500 milliliters of milk with 150 grams of sugar and five whole eggs.
Add in a little more vanilla and rum.

Butter a baking dish and sprinkle some sugar over the butter.
Put the bread and the fruit in the dish and along with the milk and egg mixture.

(I mixed everything together in a big bowl before I poured the pudding into two good-sized baking dishes.
The fruit I used was some plums from our neighbors' tree that I had put in the freezer last summer.
Any fruit you like — raisins, blueberries, dried cranberries, cherries, pitted prunes, apples, pears — and the quantity you feel is appropriate will be good.
The dish you see in my photos was CHM's grandmother's soufflé dish, which he kindly gave me a couple of years ago.)

Cook the bread pudding in a water bath in the oven for 45 minutes 180ºC oven."

Grilled cheese with bacon and dates.

Grilled cheese with bacon and dates:
Two slices thick cut bacon
Two slices of crusty country style bread - preferably olive bread (or rosemary bread)
about ¾ oz - 1 oz of thinly sliced gruyere
2-3 Medjool dates, pitted and thinly sliced
soft butter (unless you want to fry the sandwich in bacon fat, which totally works too)
Fry the bacon until crispy, then transfer to a paper towel lined plate to drain.
Pour the bacon fat out of the frying pan and reserve it for another use like frying eggs in the morning (or you can use the bacon drippings to fry your sandwich, but I actually prefer it fried with butter).
Construct the sandwich by putting half of the cheese on one slice of bread, then divide each bacon slice in half and pile them on that side of the sandwich and top this with the dates.
Top with the remaining cheese then close the sandwich with the second piece of bread and press it down to try to help it stay together. Use the butter to butter the outsides of the sandwich.
Heat your frying pan to medium heat and add the sandwich.
Cover, and cook until the bottom side is golden brown and the cheese is starting to get soft.
Flip the sandwich, cover again, and fry until the second side is deep golden brown and the cheese is gooey.
Transfer to a plate, slice in half and enjoy!
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