Brioche Style French Toast Pastry
A soft golden light-textured pastry made from eggs, butter, flour, and yeast, sprinkled with cane sugar. Suggested heat and serve.
• Use Brioche as a base for bread pudding topped with toasted pecans, rum sauce and whipped cream.
• Create a dessert with icecream, salted caramel and a dusting of cinnamon.
• Use Brioche as a base for a breakfast treat with fruit compote.
Ingredients: Water, cream (MILK), liquid whole egg (EGG), sugar, brown sugar, wheat flour (wheat flour, wheat gluten, bean, malted wheat flour, yeast disabled, ascorbic acid, alpha-amylase hemi-cellulase) (GLUTEN), butter (MILK), flour composed for brioche 2,17% (wheat flour, sugar, butter powder, gluten of wheat, devitalized wheat yeast, salt, emulsifier: mono - and di-glycerides of fatty acids (E471), egg white, colouring agent: betacarotenes (E160a), antioxidant: ascorbic acid (E300), enzymes: amylases, xylanases, proteases) (GLUTEN, MILK, EGG), skimmed milk powder (MILK), rape oil, yeast (saccharomyces cerevisiae), salt. These products contain: Gluten, milk, eggs. Made in a workshop using peanuts and other nuts, sulphites, soy, sesame, mustard, celery. Thawing instructions: for 3 hours at +32°F. Shelf life after thawing: 48 hours at +32°F.