Brioche French Toast


Happy Valentine’s Day

I know you all are thinking, what? Valetine’s Day is Sunday. Yes, you are right, but I thought that I would post a great recipe to make for your loved one today, just in case anyone out there needed any ideas.


Thoughts before Cooking:

Ever since I have heard the word “brioche” uttered by Hugh Jackman in Kate & Leopold I have wanted to sample some of my own. I was like yes, give me some.

And later in the film he makes this yummy dish for her breakfast:


I don’t know what it was, but when I looked through this cookbook and I saw Challah or Brioche French Toast, I just heard Hugh Jackman’s voice in my head saying “brioche” with that amazing accent and had to make it.

Of course it is not exact as I am on a budget and can’t get the same things Gwyneth Paltrow can afford to buy

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  • 1 Teaspoon of Vanilla Extract
  • 2 Large Eggs
  • 1 Cup of Milk
  • 1 Loaf of Brioche or Challah Bread
  • 2 Tablespoons of Unsalted Butter
  • 1 Teaspoon of Sugar
  • 1 Banana Peeled, or 1 case of Strawberries
  • Powdered Sugar
  • Maple Syrup


  1. In a large bowl, whisk the vanilla and eggs.
  2. Add the milk, and whisk the whole mixture
  3. Melt the butter in a large skillet over medium heat
  4. Dip the bread in the egg mixture and place in the pan.
  5. Sprinkle the top with a little bit of sugar.
  6. Cook for 2 minutes, or until brown, and flip over.
  7. Repeat step 5.
  8. Remove toast to plate and top with fruit and powdered sugar
  9. Add maple syrup and enjoy.

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Thoughts After Cooking:

I loved this.


It was so good I’ve made it three more times since then. Just absolutely delicious.

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For more recipes from My Father’s Daughter, go to Spaghetti Limone Parmeggiano

For more French Toast, go to Pumpkin French Toast

For more breakfast dishes, go to Breakfast Puffin Muffins

For more holiday recipes, go to Oven-Crispy Creole Seasoned French Fries

Spaghetti Limone Parmeggiano


Thoughts Before Cooking:

I really wanted to make this recipe as it is super hard to find recipes that use actual lemon juice from a lemon and not just the lemon zest.

Of course I don’t have as much money or resources as her so I had to do a few things differently.



  • 3/4 lbs of Spaghetti
  • Coarse Salt (I just used regular)
  • 1 Lemon
  • 1 1/2 Cups of finely grated fresh Parmesan Cheese + some for later
  • 1/2 Teaspoon of Ground Black Pepper
  • 2 1/2 Tablespoons of Extra Virgin Olive Oil
  • 3-5 Tablespoons of Pasta Water
  • Handful of Basil Leaves (~4 Leafy Stems)


  1. Shred Parmesan cheese.
  2. Boil the spaghetti in boiling water according to package directions.
  3. Grate the zest from the lemon (the lemon peel), and place it in a large mixing bowl.
  4. Cut the lemon in half and juice it. Add juice to the bowl.
  5. Add the parmesan cheese, pepper, salt, and olive oil to the bowl.
  6. Mix until it forms a wet paste.
  7. When the spaghetti is cooked, drain it BUT save your water.
  8. Add 2-3 tablespoons of pasta water to the large mixing bowl.
  9. Add the spaghetti and toss throughly, coating all the noodles. Add more pasta water if needed.
  10. Roughly tear in the basil leaves.
  11. Serve each portion with salt, pepper, and parmesan cheese.




Thoughts after cooking:

So in the preamble to the recipe Paltrow says [direct quote]:

“Again, easy peasy. Not only can this be made while the pasta is cooking, you have plenty of time to make a lovely salad and assemble a cheese plate for after dinner.”

Yes it is easy, but uh no you cannot have this done by the time the pasta is cooking. Parmesan cheese takes forever to grate, especially that much. Do it first as it will make everything a lot easier.


I also hated how there were no pictures of this pasta in her book, instead all we have is a picture of a lemon. That’s not helpful when I am trying to gage whether my sauce is thick enough.

I doesn't work

I doesn’t work

However, this was amazingly delicious and I will definitely make it again.


For more pasta recipes, go to Broccoli and Tortellini Salad with Pesto

For more recipes, go to Dark Choco Almond Butter Cookies