http://leitesculinaria.com/7150/recipes-brioche.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Thu, 24 May 2012 20:24:42 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://leitesculinaria.com/7150/recipes-brioche.html#comment-7481 Testers' Choice Tue, 02 Mar 2010 18:42:15 +0000 http://leitesculinaria.com/wordpress/?p=7150#comment-7481 [Jenna Helwig] This recipe has become my go-to dish for every sort of brunch imaginable: baby shower, parents in town, company over, holiday...the list is endless. The entire dish is prepped and refrigerated the night before--which is a huge plus. All you have to do, the morning of your event, is pop it in the oven and drizzle the dish with a little butter. While convenience is good, taste is the most important factor, of course, and this French toast really delivers. It's tender, buttery, and studded through with nuts and raisins. I often use only half as much cream cheese as the recipe calls for, since it already seems like enough of a good thing. This recipe is a hit every time I make it! [Jenna Helwig] This recipe has become my go-to dish for every sort of brunch imaginable: baby shower, parents in town, company over, holiday…the list is endless. The entire dish is prepped and refrigerated the night before–which is a huge plus. All you have to do, the morning of your event, is pop it in the oven and drizzle the dish with a little butter. While convenience is good, taste is the most important factor, of course, and this French toast really delivers. It’s tender, buttery, and studded through with nuts and raisins. I often use only half as much cream cheese as the recipe calls for, since it already seems like enough of a good thing. This recipe is a hit every time I make it!

]]> http://leitesculinaria.com/7150/recipes-brioche.html#comment-4982 Testers' Choice Mon, 25 Jan 2010 00:09:35 +0000 http://leitesculinaria.com/wordpress/?p=7150#comment-4982 [Linda Pacchiano] I make brioche loaves and rolls fairly regularly since I learned the proper techniques in pastry school. However, this is, by far, the best brioche I have ever made. It rose to a beautful height, exceeding the height of my pan. The crust was absolutely perfect and baked to a uniform, deep golden brown. The crumb was also perfectly light and very flavorful. You may need to increase the baking time of the loaf—mine took 40 minutes rather than the 25 minutes stated in the recipe. [Linda Pacchiano] I make brioche loaves and rolls fairly regularly since I learned the proper techniques in pastry school. However, this is, by far, the best brioche I have ever made. It rose to a beautful height, exceeding the height of my pan. The crust was absolutely perfect and baked to a uniform, deep golden brown. The crumb was also perfectly light and very flavorful. You may need to increase the baking time of the loaf—mine took 40 minutes rather than the 25 minutes stated in the recipe.

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