Brioche French toast with chocolate and baileys

Brioche French toast with chocolate and baileys

For this Easter we have this French toast to make with sweet and first-hand ingredients. If you like to add liquor to this dessert, we suggest you mix the milk with a bit of bailey's and then fill between each slice with a layer of chocolate cream. They are great and they are to lick your fingers.

If you really like torrijas, we leave you a link so you can enjoy all our versions. Click here.

Brioche French toast with chocolate and baileys
Author
Rations: 4
Preparation time: 
Cooking time: 
Total time: 
Ingredients
  • 12 slices of brioche bread slices (sliced ​​bread in default)
  • 150g chocolate spreadable cream
  • 200ml bailey's cream
  • 100 ml whole milk
  • Sunflower or light olive oil for frying
  • 6 tablespoons of wheat flour
  • 2 eggs
  • 100 g of sugar
  • 1 teaspoon of cinnamon powder
Preparation
  1. We start by toasting the slices of brioche bread, since we will have to get them drunk and we need them to be firm. Brioche French toast with chocolate and baileys
  2. Once toasted, we will spread half with the chocolate cream. Then we will close them with the other slice and cut all the toast in half. Brioche French toast with chocolate and baileys
  3. In a bowl we put the 200 ml of baileys and 100 ml of whole milk. We remove it. We take the formed French toast and spread them with this mixture, calculating the time necessary for them to be well soaked, but without letting them break.
  4. In a plate we put the 6 tablespoons of wheat flour. In another plate we put the two eggs and we beat them very well. Prepare a frying pan and heat the oil.
  5. Coat the torrijas in flour and spread them in the egg. we put them to fry in the pan and let them brown well on both sides, take them out and let them rest on a paper plate, to absorb the excess oil.´
  6. In a plate, mix the 100 g of sugar and the teaspoon of cinnamon powder. Coat the torrijas in this mixture and let them cool. Once cold, they can be served.

 

 


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