Brioche nested on bed of brown sugar & butter
Soaked in egg, etc & topped with chopped pecans
My two cents? The flavor was good, but I wasn’t wild about the texture. The top was a little dry and the bottom a little gummy for my taste. This may have been a product of the fact that I halved the recipe and had to stack my bread instead of setting it flat on the bottom of the casserole dish for its overnight soak. The recipe is okay if you’re making breakfast for a group and you want everyone to eat at the same time, but I prefer my French Toast the old-fashioned way: skillet-fried and slathered in butter and syrup. Since I’m only making breakfast for my grandmother and myself, I think I’ll revert to the old standby in the future.
After my brioche-ian issues, my friend Erin recommended that I check out Bakewise by Shirley O. Corriher. She claims it will demystify the brioche experience. All I know is that I’m not sure it was worth the four-day exercise.