Description
Buttery brioche with caramel-like hazelnut praline syrup—great with waffles, ice cream or pancakes too!
Ingredients
- FOR THE HAZELNUT PRALINE SYRUP:
- ½ cups Hazelnuts
- 8 Tablespoons Unsalted Butter
- ¼ cups Lyle’s Golden Syrup
- ½ cups Dark Brown Sugar
- ¼ cups Turbinado Sugar
- 1 pinch Sea Salt
- ¼ teaspoons Vanilla Extract
- 3 Tablespoons Lowfat Or Regular Organic Milk
- FOR THE FRENCH TOAST:
- 8 Slices Brioche, Sliced 1″ Thick. If You Don’t Have Brioche, You Can Substitute Challah Bread, French Bread, Or Italian Bread
- 2 whole Eggs, Organic
- 3 Tablespoons Lowfat Milk
- ¼ teaspoons Ground Saigon Cinnamon
- ¼ teaspoons Vanilla Extract
- 2 Tablespoons Butter, For The Pan
Preparation
For the hazelnut praline syrup:
In a small skillet, on medium low heat, toast the hazelnuts until fragrant and skins begin to crack. Remove from heat and wrap the nuts in a clean dish towel. Rub the towel over the nuts vigorously to remove most of the skin from the hazelnuts. Set aside.
In a small saucepan, melt butter on medium low heat. Add Lyle’s syrup, dark brown sugar, turbinado sugar and salt. Stir until sugar is completely dissolved and the syrup comes to a boil. Remove from the heat, and stir in vanilla, milk and hazelnuts until combined. Let the mixture cool slightly, then pour it into a glass container and tightly seal. Store in the refrigerator. Reheat on medium power in your microwave when ready to use. Careful: the syrup can become very hot!
For the French toast:
Note: My recipe for Brioche Burger buns is what I used for the French toast. You can find this recipe in my Tasty Kitchen recipe box as well. If you don’t have brioche, you can substitute Challah bread, Italian bread, French bread or even croissants.
In a wide casserole dish, whisk together eggs, milk, cinnamon and vanilla until well blended.
If you have a cast iron skillet, it is best for French toast. Heat skillet over medium heat, then add 1 tablespoon of butter and let it melt.
While butter melts, place 4 slices of bread in the egg mixture at a time, allowing the bread to absorb some of the egg, but don’t let it get soggy. Flip the bread over and do the same on the second side.
Add 4 pieces of bread to the skillet at a time. Let them brown on one side (about 3 minutes), then turn bread over and brown on the other side. Transfer to a plate and serve with warm praline syrup. Melt the 2nd tablespoon of butter and repeat the process with the remaining 4 slices of bread. Enjoy!
