Brioche French Toast with Walnut Crumble
Ingredients
FRENCH TOAST
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 6 eggs
- 6-8 slices of thick sliced brioche or French bread
- 1 tablespoon unsalted butter
WALNUT CRUMBLE
- 1/2 cup brown sugar
- 1/2 cup California walnuts, chopped
- 1/2 cup old fashioned oats
- 3 tablespoons unsalted butter, cold and cut into ½-inch cubes
- 1 teaspoon cinnamon
PREPARATION
FRENCH TOAST
- In a large bowl, hand whisk heavy cream, vanilla extract, sugar, lemon zest, cinnamon, salt and eggs.
- Dip sliced bread into egg mixture, totally immersing bread and covering both sides. Remove and place on a baking sheet. Repeat with remaining slices. Allow bread to sit for 5-7 minutes.
- Heat 1 tablespoon butter on griddle over medium high heat. Cook bread until both sides are golden brown.
WALNUT CRUMBLE
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- Combine all ingredients, using fingers to make sure butter is evenly distributed.
- Spread evenly on baking sheet and bake for about 10 minutes, or until golden brown, stirring halfway through to prevent it from burning.
- Remove from oven and let cool. Sprinkle over French toast and drizzle with maple syrup if desired. Serve warm.
NUTRITION
- Calories: 648 cal
- Total Fat: 39 g
- Saturated Fat: 18 g
- Polyunsaturated Fat: 7 g
- Cholesterol: 256 mg
- Sodium: 394 mg
- Carbohydrates: 62 g
- Dietary Fiber: 4 g
- Total Sugars: 29 g
- Added Sugars: 20 g
- Protein: 14 g
- Vitamin D: 2 mcg
- Calcium: 113 mg
- Iron: 2 mg
- Potassium: 208 mg