I’m 100% confident I’m not alone when I admit that Valentine’s has not always been my favorite holiday. Even after I found my main squeeze, I can’t say this particular day has been a favorite of ours. While all the pomp and circumstance of Valentine’s may not be our forte, we can always get behind a good meal in honor of a holiday, or any day for that matter. My guy and I have always considered ourselves breakfast connoisseurs. If I could eat breakfast for every single meal of the day, I absolutely would. While we’re united on this front, we’re very much divided on what kind of breakfast–I’m a savory kind of gal, while he prefers sugar on top of sugar topped with sugar.
In honor of St. Valentine, my plan is to surprise him with the most wonderful holiday starter, Brioche French Toast with Rhubarb Berry Glaze. I’m pretty sure he’s going to cry tears of joy, which makes an early morning in the kitchen worth every caffeine soaked second. And as a gal who craves a good omelet or frittata, I’ve gotta say, this dish is FANTASTIC. And so easy. So I challenge you fellow readers, whatever your other half may love, show them how much you adore them by getting creative in the kitchen…..
INGREDIENTS FOR TOAST:
-1 loaf of fresh brioche cut into 1-inch slices
-6 large eggs
-1/2 cup superfine sugar
-4 cups of whole milk
INGREDIENTS FOR GLAZE:
-1/2 cups fresh finely chopped rhubarb
-1 cup of boysenberry jam (substitute blueberry)
-1-2 tbsp of water
-1 pinch of fine salt
-1/2 tsp of pure vanilla extract
-1/2 tsp of pure lemon extract
-Powdered sugar (optional)
INSTRUCTIONS FOR TOAST:
In a large bowl, whisk together eggs, milk, sugar and cinnamon. Coat front and back of each slice of brioche. Place one slice at at a time in a skillet over medium heat until lightly browned. Flip and brown the opposite side.
INSTRUCTIONS FOR GLAZE:
Combine rhubarb, jam, salt, and water in a small saucepan and simmer until the rhubarb gets translucent and syrupy (about 10 minutes). If the glaze appears too thick, add a bit more water. Remove from heat and add vanilla and lemon extract. Let cool slightly. Top brioche toast with glaze and powdered sugar (if desired) and serve immediately. Enjoy!