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Brioche French Toast with Almond Butter

Sep 12, 2019 · 10 Comments

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Brioche french toast on a gray plate over a white kitchen cloth with almond butter drizzle

Brioche French Toast with an Almond butter drizzle. You can tell it’s going to be good right? The brioche is battered using a secret ingredient to get the fluffiest french toast ever topped with a maple almond butter drizzle. Great twist on a familiar and beloved breakfast dish.

The most popular recipe on my website to date is this Sourdough French Toast. The french toast recipe is adapted from Allrecipes.com, has gotten rave reviews there, and has translated itself very well to tangy sourdough bread. I don’t think I’ll try another French Toast batter recipe! This perfectly captures the griddled exterior and custardy interior you want in french toast. Diner style food at its best, right at home.

This time, I found myself with brioche bread. This is a more traditional bread that’s used with french toast, and it works perfectly with it.

What is brioche bread?

It’s an enriched bread- meaning it’s made with a high proportion of eggs and butter. It’s sweet, puffy and light. A completely indulgent and decadent bread! I’ll post my homemade version of it soon (made incredibly easy in this book, but for this recipe, I used store bought.

The secret ingredient in your french toast:

Flour! It keeps the batter light and coats the bread perfectly so it cooks evenly. You whisk flour with milk, eggs, cinnamon, vanilla extract, sugar and a pinch of salt, and use this batter to coat your bread slices.

I like to dunk the bread for a good 5-10 seconds a side to make sure it’s completely saturated.

Maple Almond Butter Drizzle

Sounds fancy, but it just comes down to combining some almond butter with a touch of maple syrup and a sprinkle of sea salt. You can top your french toast with this alone, or combine this with extra maple syrup on top. I love berries with french toast, and they works very well with the almond butter.

Storing extra french toast:

Extra french toast will keep in the fridge tightly covered for 1-2 days, but I love making extra and freezing it. This freezes really well, individually wrapped and in an airtight bag. When you want to reheat them, you can either microwave, bake at a 190C (375 F) oven for 8-10 minutes, or my favorite way, just toast the frozen bread in a toaster.

Brioche french toast on a gray plate over a white kitchen cloth with almond butter drizzle

Brioche French Toast with Almond Butter

Rich brioche bread coated with a secret ingredient batter to make the perfect fluffy French Toast.
5 from 5 votes
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Course: Breakfast
Cuisine: American
Keyword: french toast, breakfast
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 people
Calories: 270kcal
Author: Farah Abumaizar

Ingredients

For the french toast:

  • 1/4 cup flour
  • 1 cup milk
  • pinch salt
  • 3 eggs
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1 tbsp sugar
  • 10-12 slices of brioche bread

For the almond butter drizzle:

  • 1/4 cup almond butter
  • 1 tsp pure maple syrup
  • pinch sea salt

Instructions

For the french toast:

  • Measure flour into a bowl. Add the milk slowly while whisking. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
  • Heat a buttered griddle or frying pan over medium heat. Once hot, start soaking your bread, first on one side than the next until saturated.
  • Cook bread on either side until golden brown.

For the almond butter drizzle:

  • Whisk together the almond butter, maple syrup, and salt. You can add more maple syrup to taste. Immediately spread some on your french toast to get it nice and runny. You can add a splash of milk or almond milk to thin it out if you'd like. Add berries on top of your french toast and pure maple syrup if desired.

Notes

Recipe adapted from All Recipes.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 270kcal

If you like this recipe, you might like:

Sourdough French Toast

Sparkling Water Pancakes

Dutch Baby

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Breakfast, Recipes breakfast, french toast

Previous Post: « Shrimp and Clam Pasta
Next Post: Salted Caramel Sauce with Rose Water and Orange Blossom »

Reader Interactions

Comments

  1. Paula says

    September 12, 2019 at 1:19 pm

    5 stars
    I love brioche and french toast, so I’m drooling over this recipe! I’m very intrigued by the flour addition. Can’t wait to try it! Thanks for sharing.

    Reply
    • Farah Abumaizar says

      September 12, 2019 at 1:20 pm

      Anytime Paula I hope you love it!

      Reply
  2. Danielle says

    September 12, 2019 at 1:35 pm

    5 stars
    Now this is what I need to be eating for breakfast. It sounds just incredible!!

    Reply
    • Farah Abumaizar says

      September 12, 2019 at 1:36 pm

      Thanks so much Danielle!

      Reply
  3. kim says

    September 12, 2019 at 1:52 pm

    5 stars
    My new favorite breakfast! I will be making this recipe again and again!

    Reply
    • Farah Abumaizar says

      September 12, 2019 at 2:40 pm

      So happy to hear that Kim!

      Reply
  4. Cathy says

    September 12, 2019 at 3:08 pm

    5 stars
    Theres no better way to make french toast than with brioche bread so I cannot wait to see your homemade recipe for it! The fact that you used almond butter drizzle has me drooling over here! So making this french toast! Thanks for this!

    Reply
    • Farah Abumaizar says

      September 12, 2019 at 6:18 pm

      Thanks Cathy! The almond butter is a great addition. Hope you like it!

      Reply
  5. Demeter says

    September 12, 2019 at 3:17 pm

    5 stars
    This is the perfect addition to any brunch! It’s just so good!

    Reply
    • Farah Abumaizar says

      September 12, 2019 at 6:18 pm

      Thanks so much Demeter!!

      Reply

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Farah Abu Maizar | Food Lover
This is my go to baked creamy cheesecake. It’s s This is my go to baked creamy cheesecake. It’s so good and rich and easy, topped with a sweet and tangy simple strawberry sauce (sauce recipe from @sallysbakeblog ). I used my new @kenwood_bahrain stand mixer and it was excellent- gave me silky smooth lump free filling. Another winner for my @digitrolley collab- all my new appliances are from them❤️ Check IGTV for recipe video!

For the strawberry topping:
-1 tbsp cornstarch
-3 tbsp water
-450 g strawberries, halved (big pack)
-zest and juice from 1/2 small lemon 
-1/4 cup (50g) sugar

-Whisk together cornstarch and water, then add to a saucepan along with all other ingredients, over medium heat.
-Bring to a simmer, stirring constantly and breaking up strawberries as they cook, 5 minutes or so until thickened. Set aside to cool, can be stored in fridge up to one week.

For the cheesecake:

Ingredients
For the crust:
* 250 g crushed digestive biscuits 2 cups 
* 135 g melted butter 1 stick and 1 tablespoon
* 1/2 tsp cinnamon

For the cheesecake:
* 900 g cream cheese (3 3/4 cup)
* 1 1/2 cup white sugar 300 g
* 3/4 cup milk, room temp
* 4 eggs, room temp
* 1 cup sour cream 240 g
* 1 tbsp vanilla extract
* 1/4 cup all purpose flour 32g

Instructions:

For the crust:
* In a mixing bowl, combine crushed biscuits, the melted butter, and the cinnamon with a fork until crumbs are moistened evenly throughout. Press along the bottom and sides of a lightly greased 9 inch springform pan. Let the crust chill a little in the fridge while you prepare cheesecake.

For the cheesecake:
-Preheat the oven to 180 C
-In  stand mixer, combine the cream cheese with the sugar in a large bowl and mix on medium speed until well combined and fluffy. Blend in the milk, then add the eggs one at a time, mixing briefly after each addition.

-Mix in sour cream, vanilla and flour until smooth. It may be easier to sift in the flour.

-Pour filling into prepared crust. Bake at 180 C for 1 hour, then turn off the oven and leave cheesecake inside for another 5 hours or so until oven has completely cooled. This is to prevent cracking.

* Store cheesecake in fridge after this time period is over until chilled, then top with the strawberry topping.
This, to me, is the sambosa that best embodies Bah This, to me, is the sambosa that best embodies Bahrain- the first- actually the only-place I have these cheesy corn sambosa ❤️. No fancy cheese goes in this, it’s literally the stuff out of a can and take SO melty and cheesy and good. I mix in a little mashed potatoes and it just makes these 💯 times better, creamy and delicious. Posting the full steps on IGTV, it’s so easy you prob won’t need them! Recipe below and tell me- what’s your go to sambosa cheese?

Ingredients
2 small potatoes, peeled and cut into cubes 8 oz total, 235 g
1/2 cup corn kernels, from a can, drained
12 oz American cheese, like Velveeta or Kraft, grated 340 g (2 170g cans of Kraft processed cheese)
pinch salt
pinch black pepper
1/2 pack samosa wrappers each pack is 500 g

Instructions:
-Cover potato cubes with water, and bring to a boil. Reduce heat and simmer until potatoes are completely cooked through. Drain, and mash.

-Let potatoes cool slightly then combine mashed potatoes with the grated cheese, drained corn, salt and pepper. Mix well until the mixture is evenly combined. Taste for and adjust seasoning.

-Fill each samosa wrapper with a tbsp of mixture on the bottom corner, then fold the corner of the samosa up and over the filling to the other side, to make a triangle. Keep folding this triangle over all the way up the top (check the video at the bottom of this recipe card to see how). Mix together the flour and water to form a thick paste, and seal the ends of the samosa to prevent them from opening up while frying.

-Place vegetable oil in a skillet, about 2 inches deep and heat on medium high heat. Once hot enough, add the sambosa and fry for around 2 minutes a side until golden brown. Remove to a paper towel lined plate to absorb some of the excess oil, then enjoy warm.

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This is one of my top 5 recipes from this Ramadan’s recipe prep. One of my features does the @tamimimarkets recipe catalogue! Click the link in their bio to access this gorgeous (free!) catalogue.

This harira soup is unbelievable. Hearty and delicious and beautifully spiced- I’ve never been obsessed with harira soup until this one. It’s a simple one because it’s meat free, so it’s perfect to start your iftar with but also hearty enough to totally serve as a meal alongside some sambosas. Recipe below, and IGTV video coming in a bit!

Ingredients
3 tbsp olive oil
1 large onion, diced
3 celery stalks, diced
2 carrots, diced
1 tsp cinnamon powder
1/2 tsp salt
1/2 tsp black pepper
pinch red chili flakes
1/2 cup chopped parsley
1/2 cup chopped coriander(cilantro)
1 can tomato sauce 15 oz (430g)
7 cups vegetable stock or 2 stock cubes dissolved in 7 cups water
1 can drained chickpeas 15 oz (400 g)
1 cup green lentils
1/2 cup vermicelli noodles 50 g
2 lemons, juiced 1/4 cup juice
2 tbsp flour, dissolved in 1/4 cup water* use cornstarch if gluten free

Instructions:
-Start by adding the lentils to a bowl of water and soaking as you prepare the rest of the ingredients, this helps them cook through faster.
-Heat oil in a large saucepan over medium heat, and add the onions, celery and carrots. Saute for 6-8 minutes, until onions soften and turn golden brown.
-Add all the spices, the chopped parsley and chopped coriander, the tomato sauce, and the vegetable stock. Bring the pot to a boil, then add the drained chickpeas and drained lentils. Reduce heat and simmer for 25 minutes or until chickpeas and lentils are tender.
-Add the vermicelli, and let it boil for 3-4 minutes or until tender. Add the lemon juice, and the flour water mixture. Let it simmer another minute or until it thickens, then taste for seasoning and add salt and pepper if necessary.
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Never ever liked vimto until I had it like this 🍧. Vimto smoothies means that the sweetness of vimto is tempered by that cold crunchy shaved ice. Could not stop eating/drinking these vimto slushees! So easy, you just need water, ice, vimto and a high speed blender- my @ninjakitchenme did so well breaking down huge ice chunks👏🏼. Save this for a little twist on your classic iftar drink🥳

Ingredients:
-3/4 cup water
- 3/4 cup vimto 
- 2 cups ice 

Method:
Add the ingredients to your blender in the order listed, and blend on frozen drink mode until slushy like consistency. Add more ice or water if you need to, and enjoy immediately with a spoon/straw. Yum!
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A biscuit base topped with a super easy smooth, cr A biscuit base topped with a super easy smooth, creamy pistachio cheesecake and the crowning touch,  @mayadelices ‘s luscious milk chocolate melted and poured over the top. I mean- heavenly! Recipe below, adapted from @savoryandsweetfood ,, IGTV will be uploaded today. I am absolutely loving @mayadelices couverture, great quality baking chocolate thats so fun experimenting with! They have sugar free and vegan options too, and best of all it’s easily available in their shop in Bahrain 🍫👏🏼

Ingredients:

For the crust:
2 cups digestive biscuit crumbs (250 g)
1/2 cup butter melted, 115g
Pinch cinnamon powder

For the pistachio cheesecake filling:

1 cup pistachio powder (140g)
12 Kiri squares or cream cheese (215g)
250 ml thick cream
1/2 of a 400 g tin of sweetened condensed milk, more if you like it sweeter

To top:
1 cup Maya milk chocolate (160g)
pistachios to garnish

Method:
1. Preheat oven to 180C. Grease and line a 8x8 inch pan with parchment paper with extra paper hanging over the sides so you can easily lift out the bars.

2. Mix digestive crumbs with melted butter and cinnamon. Press this firmly into the base of the pan. Refrigerate for 10 minutes.

3. In a food processor, add the pistachio powder, kiri cheese cubes, thick cream, and condensed milk. Blend until well combined and smooth. Pour this mixture into the crust base and bake for 15-20 minutes until set but center is still a little jiggly. Let cool at room temperature for 1 hour then refrigerate for several hours.

4. Melt the milk chocolate gently in the microwave, in 10 second bursts, stirring after each increment. Once smooth and melted, spread over the top of the cheesecake, and refrigerate until set. Enjoy!
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Want a Ramadan dessert that takes minutes to make Want a Ramadan dessert that takes minutes to make and tastes amazing? Yeah we all do - I got you! Try this coffee biscuit cake (barely adapted from the wonderful @littlesunnykitchen). Layers of coffee soaked biscuits and a super easy fluffy cream 👌🏼. I used my new @braun_bahrain handheld electric whisk, one of the attachments in the minipimer set-It whips the cream so fast, much faster than my stand mixer and it’s so convenient to be able to use any bowl to prep the cream in. I’ve partnered with @digitrolley to bring you lots of good recipes with their range of kitchen appliances, so keep following along! Recipe below , and IGTV video coming today in my Ramadan series!

Ingredients
2 tbsp nescafe powder dissolved in 1 cup hot water
1 cup heavy whipping cream 250ml
3 tbsp sweetened condensed milk
splash vanilla extract, optional
1 creme caramel sachet, powder only 49g
1 pack tea biscuits or graham crackers 7 oz or 200 g
2 tbsp cocoa powder for topping

Instructions:
-Add the heavy cream, sweetened condensed milk, vanilla and creme caramel powder to a bowl and beat until soft peaks form. Set this cream mixture aside.
-Dip the tea biscuits into the coffee briefly until they soak up the coffee but before they start to break apart. -Layer in a 7×11 or 9×9 inch clear pyrex dish, then top with half the cream mixture.
-Repeat another layer of coffee soaked biscuits on top of the heavy cream, followed by the remaining half of the cream. Sift the cocoa powder on to the top, then refrigerate for several hours until set. This is even better the next day!

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Ramadan Kareem! And the first recipe is for these Ramadan Kareem! And the first recipe is for these unbelievable (and easy!) chicken musakhan sambosa was developed for @tamimimarkets Ramadan catalogue. One of the coolest projects I’ve ever worked on can’t wait to tell you more about it! In the meantime, enjoy this teaser recipe and check IGTV for full video steps coming up. 

Ingredients:
2 chicken breasts, cooked and finely shredded about 1 heaped cup of shredded chicken See notes
1/4 cup olive oil
2 large onions cut in half, then thinly sliced into wedges
1/4 cup toasted almond slivers or pine nuts
3 tbsp sumac
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cumin powder
1/4 tsp cinnamon powder
To assemble:
1 pack sambosa wrappers 500 g
1 tbsp flour
1/2 tbsp water
For frying:
vegetable oil, about 1/4 cup

Instructions:
-In a deep skillet over medium heat, add the olive oil until it heats up. Add the onions, and cook, stirring frequently until soft and starting to caramelize, 8-10 minutes.

-Add the shredded chicken, the toasted nuts, and all the spices. Stir to combine, then remove from the heat. Let mixture cool slightly 5 minutes or so.

-Fill each sambosa wrapper with a tbsp of mixture on the bottom corner, then fold the corner of the sambosa up and over the filling to the other side, to make a triangle. Keep folding this triangle over all the way up the top 

-Mix together the flour and water to form a thick paste, and seal the ends of the sambosa to prevent them from opening up while frying.

-Place vegetable oil in a skillet, about 2 inches deep and heat on medium high heat. Once hot enough, add the sambosa and fry for around 2 minutes a side until golden brown. Remove to a paper towel lined plate to absorb some of the excess oil, then enjoy warm, optionally with yogurt to dip in.
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Busy busy birthday weekend with lots of baking inv Busy busy birthday weekend with lots of baking involved. If you are like me and wish you could take a little break from the kitchen check out @trysecco . Delicious food, big portions, reasonable prices this was a hit for me! Opening soon in Khobar too 🥳. Definitely try the truffle pasta, the pepperoni spicy honey pizza and the homey lasagna. Don’t miss the chocolate milk cake for dessert! Check my reels for all the drool worthy videos, swipe for more picture and save this for next time you want to dine out!
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