To celebrate the return of live music to the Moncrieff stage, resident master chef Trevor Green reveals the key to making the perfect French toast.
Why French toast you may ask? Direct from sold out performances at Brisfest 2020, Queensland Music multi-award winners Mzaza will be bringing the venue to life for the first time since the COVID hiatus.
The auditorium will be filled with Balkan-French folk sounds on 22 October and to honour the occasion here are Trevor’s secrets to this classic treat.
TREVOR: The difference between regular French toast and delicious French toast is to give your recipe a major upgrade by using brioche.
This easy recipe makes a delicious breakfast or brunch that the whole family will love.
If you’ve never tried it before, you might be wondering what all the fuss is about but let me tell you.
French toast can vary so wildly from homey and simple to lavish and grand. I think of this variety as the weekend special.
Be on the lookout for an especially good quality brioche loaf made with real butter, eggs, milk or cream and sugar.
And it’s my opinion that you need to serve this classic French toast with melted butter and pure maple syrup.
French toast can be made with all sorts of breads, but brioche is best because the bread is nice and thick, and soaks in the perfect amount of egg.
You can actually taste the richness of the bread with every bite.
Brioche makes puffy fluffy French toast that looks beautiful stacked; brioche bread is naturally soft but not too soft.
Each bite will be custardy but firm enough to pick up with a fork. Dip the brioche in an egg custard mixture and pan fry it, simple right?
Even so, here’s my biggest tip on how to make French toast fast.
I used to dip my French toast slices one at a time but try this time saver! Pour the egg custard mixture in a 9×13 baking pan and soak up all the slice evenly at once.
Trevor Green’s French toast ingredients
- 3 large eggs
- 1/4 cup milk
- 1/2 tablespoon caster sugar
- 2 teaspoons vanilla extract
- 4 slices brioche bread
- Butter for cooking
- Toppings: Butter, maple syrup, fresh berries, double thick cream, ice-cream
- Originally published on Bundaberg Now Weekender
