A Tale of Two Brioches, pt. 2

To finish up the “Tale of Two Brioches”, below is the recipe for the French Toast and Strawberry/Apricot Compote.  The combo of strawberries and apricots went really well with eachother and broiling the French Toast at the end of cooking created a really nice crust with a soft inside.

French Toast Brioche with Strawberry/Apricot Compote


1 cup soymilk
1 tsp vanilla
1 tsp ground cinnamon
1/2 tsp allspice
1/2 tsp ground cardamom pods
1/2 tsp cloves
2 eggs
4 slices of brioche (or challah or whatever bread you have handy)

To Do:

  1. Whisk together all of the above ingredients and pour over the slices of brioche.  Let the brioche sit for a while (at least 10 minutes) and make sure you flip the slices at least once partway through the soaking time.  Use this time to make coffee, check out the paper, whatever you do in the morning.
  2. Preheat your oven’s broiler.  Put a bit of oil or butter in an ovenproof skillet and heat over a medium-high flame.  Add the slices of brioche to the pan and cook until underside is golden brown.  Turn and cook for another few minutes.
  3. Place the entire pan under the broiler for 2 minutes, flip the toast and broil another 2 minutes.  Serve with Strawberry/Apricot Compote.

Strawberry/Apricot Compote


1/2 lb of strawberries, washed, hulled and sliiced
1/4 cup simple syrup, maple syrup or honey
6 chopped up dried apricots
water (as needed)

To Do:

  1. Place all ingredients into a small saucepan and bring to a boil.
  2. If it looks like its scorching or there is not enough liquid, just add some more water.
  3. Simmer it uncovered until you reach the desired consistency of chunks of fruit with syrup.
  4. Serve over french toast, pancakes or ice-cream.  Can keep in the fridge covered for about a week.

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