Most of my bread baking has been confined to the gluten-free variety lately. I knew that I wanted to tackle this brioche recipe in Kicked Up Sandwiches almost as soon as I saw it.  Brioche can be somewhat intimidating.  There’s a a lot of butter and a lot of eggs that go into making it. My attempts in the past haven’t been failures but they weren’t highly successful either. It’s usually a struggle for me to stick exactly to a recipe but I followed this one to a “T”. All I can say is I wish I could work out as hard as this bread did!  After mixing all of the ingredients the instructions called for a 20 MINUTE mix in the stand mixer.  I wasn’t sure how mine would hold up, it’s never run for so long but it did just fine. albeit was warm when the mixing was done.  The texture of the dough was really different from standard bread and certainly from gluten free bread.  I used it as a great learning opportunity for M.  He came along to feel the difference and I explained the best I could why it felt so different.  The dough had to refrigerate overnight and then warm back up in the morning.  Note to self, not the best idea to do this on a cold Midwestern fall morning.  I ended up needed a bit more time than the recipe called for to puff the dough back up.  Once it was done I divided it, putting half into a loaf tin and the other half shaping into rolls.  It came out of the oven beautifully brown, buttery and delicious.

The real impetus for making this bread was to try the stuffed French toast recipe Emeril shares.  We used to have this amazing restaurant that served the best stuffed French toast and Belgian waffles.  It’s no longer in business and I really miss breakfast dates to enjoy these treats.  Normally I would go with day old bread for French toast but I couldn’t help myself and cut up the brioche loaf as soon as it cooled.

Two pieces of buttery brioche topped with marscapone and jam – pretty easy right?

Now this is the part that makes the sandwich. I used real , fresh cream that I get from a local dairy along with an egg and spices. Emeril’s version includes orange flavor too but that’s not big in this house. The “battered” sandwich is then cooked like traditional French toast and served topped with my favorite…

Powdered Sugar!

It’s so good!  Emeril notes you can add maple syrup on top too but I think powdered sugar was just enough.  The kids and I loved it and MarocBaba was feeling a little left out that he couldn’t have any. My next mission will be to make gluten-free brioche so he can try it too.

Don’t forget today is the last day to enter to win a copy of Kicked Up Sandwiches!  Head over to this post to put your name in!

Disclaimer: I was not compensated for this post however I did receive the Kicked-Up Sandwiches Cookbook for free in order to participate.  I will not be sharing the complete recipe for each sandwich as this compromises the integrity and intellectual property of the cookbook author.  If you would like the complete recipe for this sandwich, cookbooks can now be ordered.