Sometimes, a brunch meal during the week is exactly what you need to get those endorphins going. These pillowy soft brioche toast are perfectly browned, topped with salted whipped cream and macerated strawberries. I call it
But to be honest, the star of the show is the salted whipped cream. She’s a salty girl, but she can hang. The slightly seasoned whip helps balance the sweet bread, custard and strawberries. So here’s the recipe:
🍓3 slices of stale brioche
🍓1/4 cup milk
🍓1/4 cup cream (save the excess, thank me later)
🍓3 tablespoons butter, divided
🍓2 tablespoons sugar
🍓1/2 teaspoon cinnamon
🍓1/8 teaspoon salt
For the salted whipped cream
🍓1 8oz container of heavy whipping cream
🍓1/2 teaspoon kosher salt
🍓1 tablespoon granulated sugar
🍓Fresh berries of choice, halved and sitting in 1 teaspoon of granulated sugar and a pinch of salt
🍓Confectionery sugar for serving
Whisk eggs, sugar salt and cinnamon together until very well incorporated. Whisk in milk and cream and set aside.
Heat a large frying pan with 2 tablespoons of butter over medium heat.
While the pan is heating up dip brioche slices two at a time into the egg mixture until bread has soaked through, about 20 seconds each side. Once butter has melted, add bread to hot pan flipping once browned, about 2 minutes. Continue with the remaining slices of bread. Serve immediately with whipped cream, dusting of confectionery sugar and fresh berries.