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Recipe

Cinnamon Brioche “French Toast” Skewers

John Lee

Servings: 4

This kid-friendly recipe is standard egg-dipped French toast, but the slices of brioche are cut into long rectangles and skewered on cinnamon sticks, so the overall effect is of French-toast-on-a-stick.

Ingredients

  • 4 large eggs
  • 1 cup whole milk
  • 1 vanilla bean, split, seeds scraped out, and seeds pod reserved
  • 1 tsp. kosher salt
  • 1 tsp. ras el hanout (Moroccan spice blend; optional)
  • Four 2-inch-thick slices brioche
  • 12 cinnamon sticks
  • 2 Tbs. unsalted butter, plus (optional) more for serving
  • 2 dried hibiscus flowers, crushed (optional)
  • 1⁄2 tsp. dried lavender flowers (optional)
  • Pure maple syrup, warmed, for serving

Preparation

  • Preheat the oven to 300°F. Place a cooling rack over a baking sheet and set aside.
  • In a shallow dish, whisk the eggs, milk, vanilla seeds, salt, and ras el hanout together.
  • Cut the crusts from the brioche slices and cut each slice crosswise into 3 strips. Insert a cinnamon stick into one end of each strip. Dip each piece of bread in the egg mixture, letting it soak for at least 5 seconds on each side, and transfer to the cooling rack to drain.
  • Heat a pancake griddle or electric skillet over medium-low heat. Add the butter, the vanilla pod, and hibiscus and lavender flowers, if using, and cook until the butter is melted and bubbling. Add half of the soaked bread pieces and cook, turning once, until golden, 2 to 3 minutes per side. Transfer them to the rack-lined baking sheet and keep warm in the oven while you cook the remaining bread.
  • To serve, stack 3 skewers on each of four plates. Spread a little more butter on them, if desired, drizzle warm syrup over them, and serve.cinnamon brioche “french toast” skewers

Tip

Reprinted from the book Try This at Home by Richard Blais. Copyright © 2013 by Trail Blais Inc. Photographs © 2013 by John Lee. Published by Clarkson Potter, a division of Random House, Inc.

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