Stuffed Brioche French Toast
Petite, buttery brioche bread/buns, dipped in batter, crumb coated and loaded up with a filling of choice.
Bread dipped in egg and fried is a winner any which way, and the recipe here is a little bit different from its sweet counterparts. Savoury French toast with a filling puts a twist on the usual and is an absolute breeze to make.
Petite, buttery brioche bread/buns, dipped in batter, crumb coated and loaded up with a filling of choice. It’s got that satisfying, eggy goodness, a hint of cheese, a spicy chicken filling, and crunchy salad to bring it all together.
Recipe Card
|
Ingredients |
Quantity |
|
For the filling |
|
|
Boneless chicken breast, cut into small cubes |
400 g |
| Smoked paprika powder |
2 tsp |
|
Garlic, finely minced |
1 tsp |
|
Onion, chopped |
1 medium |
|
Salt |
To taste |
|
Green chilies chopped |
2 |
| Capsicum, chopped |
½ pc |
|
Ginger garlic paste |
1 tsp |
| Mayonnaise |
½ cup |
|
Sriracha hot sauce |
4 tbsp |
| Oil |
As required |
|
For French Toast Batter & Breading |
|
|
Milk |
90 ml |
| Eggs |
2 pcs |
|
Sugar |
20 gm |
| Cheddar cheese, grated |
20 gm |
|
Brioche buns |
12 pcs |
| Panko bread crumbs |
As required |
|
Oil |
As required |
| Butter |
As required |
|
Other ingredients |
|
| Coleslaw with cranberries |
To serve as a side |
|
Samosa pastry, cut in strips, deep-fried and drizzled with honey and sesame seeds |
|
|
Grated cheddar cheese |
Method of Preparation For the chicken filling
- Heat the oil in a saucepan, add onions, garlic, and sauté till soft. Add the ginger-garlic paste and sauté for a minute. Add in the chicken and sauté.
- Add in the paprika powder, green chilies and salt to taste and mix. Add enough water and cook chicken till done.
- Add in the mixed bell peppers. Remove from the heat and set aside
- In a bowl add mayonnaise and sriracha sauce. Mix well.
- Add chicken into it. Combine. The filling is ready.
- For the French toast batter – Combine the milk, eggs, sugar, and cheese and whisk to combine.
To fry the bun and assemble
- Dip the buns in the batter and roll in panko bread crumbs.
- In a sauté pan, melt 1 tbsp butter and oil, fry the buns till they turn crisp and golden brown in color.
- Drain on absorbent tissue.
- Cut the buns on one side to open it.
- Spoon in the filling along with coleslaw, fried pastry, and cheese.
- Serve hot
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Chef Sabeen Fareed
An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea, and Menu development are also to tag a few.
She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing, and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge include holding a Masters Certificate in Sugar crafting, working, and incorporating that art and talent along with other techniques in pastry.
Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.
