Brioche French Toast Recipe

For Brioche Loaf 

SwissBake® Brioche 25 (B12580) – 250 g 
SwissBake® Type 55 Flour – 750g 
Water – 300g
Fresh Eggs – 200g 
Unsalted Butter (softened) – 100g 
Fresh Yeast – 50g 

For Crème Diplomate 

Pastry Crème Base: 

SwissBake® Vanilleso Crème - M30 – 300g 
Cold Milk – 1000g 

Stabilized Whipped Cream: 
SwissBake® Whipping Cream Powder – 250 g 
Cold Milk or Water – 250 g 

For Blueberry Compote 

Fresh or Frozen Blueberries – 250g 
Granulated Sugar – 50g 
Fresh Lemon Juice – 15g 

For French Toast Assembly 

Brioche (from above) –  8 thick slices 
Eggs – 4 nos. 
Whole Milk / Heavy Cream – 120 g 
Granulated Sugar – 20 g 
Vanilla Extract – 1 tsp 
Unsalted Butter – as required 
Crème Diplomate – for topping 
Blueberry Compote – for topping 
Chopped Pistachios – for garnish 

Brioche Loaf Preparation: In a spiral mixer, combine all ingredients and mix on low speed for 4 minutes, then high speed for 6 minutes until the dough is smooth and developed. Maintain a dough temperature of 24°C–26°C. Allow the dough to ferment at room temperature for 20 minutes. Divide into 300 g portions, mould into loaves, and place in greased tins. Final proof at 31°C, 75% RH for 40 minutes. Bake at 200°C falling to 180°C for ~20 minutes. Cool fully. Wrap and rest for 24 hours to allow light staling before slicing for French toast. 

Blueberry Compote: In a saucepan, combine blueberries, sugar, and lemon juice. Simmer over medium heat for 8–10 minutes until the mixture thickens naturally and the berries soften. Cool completely and store refrigerated until serving. 

Crème Diplomate: Prepare the pastry cream by whisking SwissBake® Vanilleso Crème and milk in a planetary mixer for 3–5 minutes. Chill. Separately, whip the SwissBake® Whipping Cream Powder and milk/water for 3–4 minutes to stiff peaks and chill for 15 minutes. To assemble, whisk the chilled pastry cream until smooth, then fold in the whipped cream in two additions to form a light, stable crème diplomate. 

French Toast Assembly & Plating: Whisk together eggs, milk/cream, sugar, and vanilla in a shallow dish. Dip each brioche slice for 20–30 seconds per side. In a buttered skillet, sear until golden on both sides (3–4 minutes per side). Plate 2 slices per portion. Top with crème diplomate and blueberry compote. Garnish with chopped pistachios. Serve warm.