Brioche French Toast with Crispy Bacon & Herb Frittata



Brioche French Toast with Crispy Bacon & Herb Frittata
Try this ultimate breakfast spread, Brioche French Toast with Crispy Bacon & Herb Frittata!
For the Herb Frittata:
  • ¼ small diced red bell pepper
  • ¼ small diced yellow bell pepper
  • 2 finely minced garlic cloves
  • 3 tablespoons of finely sliced green onions
  • 1 small diced Roma tomato, seeds removed
  • ½ small diced small portobello mushroom
  • 3 eggs
  • ½ cup of heavy whipping cream
  • 4 ounces of loose packed sausage
  • 2 tablespoons of chiffonade fresh basil
  • Kosher salt and fresh cracked pepper to taste
  • ¾ cup fresh grated Gruyere cheese
For the Brioche French Toast:
  • 1 loaf of Brioche bread cut into 1
  • 3 eggs
  • ½ cup of heavy whipping cream
  • zest of 1 orange
  • 1 tablespoon of ground cinnamon
  • ¼ teaspoon of ground nutmeg
  • ¼ teaspoon of ground cardamom
  • non-stick spray
For the Sides:
  • 1 package of center cut thick sliced bacon
  • 4 ounces of mascarpone cheese
  • 3 tablespoons of honey
  • 1 pint of fresh strawberries
For the Beverages:
  • fresh squeezed orange juice
  • dry champagne
  • pomegranate juice
  1. Frittata: In a medium sized bowl whisk together eggs, cream and salt and pepper and set aside. In a small non-stick skillet on high heat and in the sausage and cook until brown and cooked through. Next add in peppers, garlic, onion, tomato, basil and mushroom and caramelize. Once browned add in egg and cream mixture and using a spatula continually move the egg mixture to the center of the saute pan. When the eggs are slightly runny sprinkle the cheese on top and finish it in the oven on 350° for 8 to 10 minutes.
  2. French Toast: In a large bowl whisk together eggs, cream, zest and seasonings and set aside. In a large saute pan on medium heat add in non-stick spray. Next dip the challah bread on each side in the batter making sure not to submerge and add it to the hot saute pan. Cook on both sides until golden brown and a crust is formed. Once cooked take out of the pan and set aside. Note: cook for 3 to 4 minutes on each side.
  3. Sides: Place the bacon on a sheet pan lined with parchment paper and bake in the oven on 350° for 20 to 25 minutes. Next, in a small bowl whisk together the mascarpone cheese and honey until combined and set aside.
  4. Beverages: Pour orange juice into a a glass pitcher. Next, pour ⅓ cup of champagne into a flute along with ⅔ cup pomegranate juice.
  5. To Serve: Place the frittata, french toast and bacon on a large serving dish. Pour the whipped mascarpone cheese into a small serving bowl or ramekin and add it to the food serving tray along with fresh strawberries. Serve beverages with serving tray.

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