What’s better than breakfast brioche pulled straight from the oven? One that’s thickly sliced and panfried in ghee to make French toast! Orange blossom and blueberries make for a bright, aromatic partnership here, boosted by a zesty Honey and Orange Butter and a slathering of blueberry jam. Weekend brunches just got a lot more exciting!
Using ghee or clarified butter will allow you to panfry the brioche at a high temperature without burning the milk solids in the butter. Alternatively, use a mildly flavored vegetable oil such as sunflower oil.
8 SERVINGS
3/4 cup (190 ml) whole milk
3 large eggs, free-range and organic
1 teaspoon orange blossom water (optional)
2 tablespoons Ghee or Clarified Butter
1 Blueberry and Orange Blossom Brioche, cut into 8 slices
Honey and Orange Butter and blueberry jam, for serving
1. In a bowl, whisk together the milk, eggs, and orange blossom water until well combined.
2. In a large skillet, heat the ghee over medium-high heat. Dredge the slices of brioche in the egg-milk mixture and panfry until golden brown and cooked through, about 2 minutes on each side. If needed, panfry in batches and keep warm in an oven set to 215°F (100°C). Serve with honey and orange butter and blueberry jam.