Toasted Brioche Shortcakes With Strawberries
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5eggs
- ½cup whole milk
- 6slices each about ¾-inch thick, brioche or egg bread
- 3tablespoons unsalted butter
- ½cup granulated sugar
- 1pint ripe strawberries, hulled and halved
- 4tablespoons red currant jelly, melted
- 1cup creme fraiche
Nutritional analysis per serving (6 servings)
422 calories; 20 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 52 grams carbohydrates; 2 grams dietary fiber; 29 grams sugars; 10 grams protein; 235 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Beat the eggs with the milk in a large, shallow bowl. Add the brioche slices one at a time, turning in the egg mixture to coat both sides. Set aside to soak at least one hour. Most, if not all, of the egg mixture should have been absorbed by the bread.
- Step 2
Heat the butter in a heavy skillet.
- Step 3
Spread the sugar on a plate.
- Step 4
Remove the bread from the egg mixture and dip each slice in the sugar, lightly coating both sides. Place in the skillet and saute over medium heat until lightly browned. You may not be able to saute all the slices at once. Put the finished slices on individual dessert plates.
- Step 5
Mix the berries with the jelly and spoon some on top of each brioche slice. Top each with a generous dollop of creme fraiche and serve.
Private Notes
Comments
I made this trying to use up some brioche I bought, and followed the brioche part, but just topped with macerated strawberries and vanilla ice cream. It was essentially like a caramelized French toast- which was really nice and I would make it again as a quick dessert base. I was confused on the direction to sauté so I just fried like I would for French toast. The brioche got VERY wet and almost disintegrated before I put it in the sugar so I had to be really gentle with it. Really tasty though!
I made this trying to use up some brioche I bought, and followed the brioche part, but just topped with macerated strawberries and vanilla ice cream. It was essentially like a caramelized French toast- which was really nice and I would make it again as a quick dessert base. I was confused on the direction to sauté so I just fried like I would for French toast. The brioche got VERY wet and almost disintegrated before I put it in the sugar so I had to be really gentle with it. Really tasty though!