Brioche French toast with a little help from Julia Child

Making brioche is easier than it looks and it makes for some spectacularly good French toast. Worth making the effort for, this brioche recipe comes courtesy of Julia Child and is perfect for soaking up our special French toast mixture! Begin with the brioche or skip straight to our delicious French toast recipe.

Making brioche

Brioche dough has a rich, buttery flavor and is closer to cake than bread in texture. Essential to this recipe is either an electric mixer or a food processor. The dough itself needs two risings – the second rising can happen while refrigerated overnight, though we did this within one day. 

Brioche ingredients Hawaii

Prepare the yeast. Cut the butter into small pieces and then melt in a saucepan with the milk.

Measure all flour except for 1 cup into the mixer bowl. Next, add the salt, the sugar and then the melted butter & milk, and then the eggs. Mix to blend. Take care when adding the yeast, the mixture should be warm to the touch. If it feels too hot, wait a moment for it to cool.

Beat at a medium speed for 2 to 3 minutes, slowly add the remaining flour. For best results, use a dough hook (if you aren’t using a dough hook unclog the blades if needed). Place dough on a lightly floured board and leave to rest for about 2 minutes.

Brioche dough 3 HGH Horizon

Then knead the dough vigorously for 2 minutes. The dough should feel quite soft.

Bricohe dough knead HGH Hawaii

Place dough in lightly-oiled large bowl (2 gallon-sized). Cover with plastic wrap and let sit in a warm place to rise (preferably in the range of 72–75F). If you’re in hot climate, it may be necessary to slow the rise by putting it in the refrigerator. In approximately 3 hours (or when it’s tripled in size) turn out onto a lightly floured board. 

Julia’s tip: shape the dough into a rectangle with your hands and then fold the dough in 3 – repeat this process and then return to the bowl. This process redistributes the yeast cells within the dough and helps achieve a finer grain consistency.

Cover and let rise again – ideally to double the size. This second rise can be achieved overnight, if you prefer, by placing in the refrigerator. 

Brioche dough Horizon HGH rise

Turn out onto a board. Take one half of the dough and cut into three pieces. Roll each piece out by hand until you have three even ropes. Pinch together at one end.

Then, start braiding by crossing the right rope over the center rope. Then, cross the left rope over the center. Alternate in this way, right and left over center, until the braid is complete.

Do the same with the other half of the dough.

Place the two loaves of bread in two regular loaf pans (lightly oiled). Cover and let rise (the final rise, I promise!) for 1 to 2 hours.

Brioche dough rise again 2 HGH Hawaii

If you like you can glaze with an egg wash. Beat an egg and carefully brush the top of the loaf, careful not let any egg run down the side of the pan as this will cause the loaf to stick. Preheat oven to 450F (230C) and bake for 35 to 40 minutes, or if you have a thermometer – until the internal temperature has reached 180-190F. 

Brioche out of the oven HGH Hawaii

The recipe we used was adapted from the Julia Child & Company cookbook. Julia had planned to come and stay at Horizon Guest House in 2004 but died of kidney failure just before her 92nd birthday.

Brioche French toast

Bricohe French toast HGH Hawaii

If you haven’t made the brioche above you can still use any spongy, thickly-sliced white bread as a substitute – challah, sourdough and baguettes work well.

In a pan lay out 6 pieces of brioche. Make sure these are sliced between ¾ inch – 1 inch thick.

Whisk the eggs and add the sugar.

Add the vanilla, heavy cream and milk. Whisk together well.

Pour the mixture over the bread.

Make sure you get a good coverage. Use a spatula to lift the bread to ensure the bread is thoroughly soaked. Cover the pan with tinfoil and leave to soak in the refrigerator for at least 30 minutes, take out and turn the bread and give it another 30 minutes (if you make this the night before you can easily leave it to soak overnight).

The bread should have absorbed all of the mixture.

Brioche French toast soak HGH Hawaii

Sprinkle with cinnamon and then pan fry with butter (at a ratio of 1 Tbs for every two slices) on a medium heat. 

Bricohe French toast fry HGH Hawaii

Flip once and then reduce heat.

Pro tip: cover with tinfoil and allow to simmer for 5 minutes. This allows the French toast to be cooked through without burning – which can happen due to the high sugar content.

Brioche French toast HGH Hawaii

Served with all your favorite French toast toppings. Ours include warmed Canadian maple syrup and a good serving of fruit (banana, papaya, oranges and blueberries) to offset the delicious sweetness.

Tell us about your brioche and/or French toast in the comments below!

Authored by

Please follow and like us:

The no-knead bread recipe

No knead bread Horizon Guest House Big Island

This favorite no-knead bread recipe is easy to make and packed full of flavor – wholegrains, nuts and dried fruit. Make sure to use a covered baking dish to help give it that chewy, crusty consistency!

No knead bread HGH

The no-knead bread recipe

  • 3 1/4 cups (390g) Unbleached Bread Flour

  • 1 cup (113g) Whole Wheat Flour

  • 2 teaspoons salt

  • 1/2 teaspoon instant yeast

  • 1 3/4 cups (397g) cool water

  • 3/4 cup (85g) dried cranberries

  • 1/2 cup (85g) golden raisins

  • 1 cup (113g) coarsely chopped pecans or walnuts

1. Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to bring the sticky dough together, making sure to incorporate all of the flour.  

2. Work in the fruits and nuts.

3. Cover the bowl with plastic wrap and let the dough rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit, so use a large bowl.

4. Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14″ to 15″ long lidded stoneware baker; 9″ x 12″ oval deep casserole dish with cover; or 9″ to 10″ round lidded baking crock.

No knead bread HGH Hawaii1

5. Place the dough in the lightly greased pan, smooth side up.

6. Cover and let rise at room temperature for about 2 hours, until it’s become puffy. It should rise noticeably, but it’s not a real high-riser.

7. Using a sharp knife or lame, slash the bread in a crosshatch pattern. Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450°F, and put the bread into the oven.

8. Bake the bread for 45 to 50 minutes (start the timer when you place the bread into the cold oven). Remove the lid and continue to bake for another 5 to 15 minutes, until it’s deep brown in color, and a digital thermometer inserted into the center registers about 205°F.  

9. Remove the bread from the oven, turn it out onto a rack, and cool completely before slicing.

10. Store the bread, well wrapped, at room temperature for several days; freeze for longer storage.

The key to this recipe is a covered baking dish. We used a cast iron Dutch oven – this helps give the bread its unique crust.

The recipe is very forgiving. Leave it to rise for 8 hours or overnight. It’s the length of the rise that gives the bread its great taste, allowing it the time it needs to develop the richness of flavor.

We ate this bread with butter and lehua and cinnamon honey from Big Island Bees.

This no-knead bread recipe is by far the easiest bread we have ever baked. It gives you the best results for the least amount of effort – and no prior baking experience is necessary.

Let us know in the comments below how your bread turned out! Happy baking!

Authored by

Please follow and like us: