2slices(2slices)brioche(brioche hamburger buns work well too), crusts removed, or challah bread, ¾ to 1" (2-2½cm) thick slices
1tsp(1tsp)butterfor the pan
For Serving
fresh fruitof your choice (optional),washed and dried (see favorite fruit pairings in notes)
maple syrup(optional)
powdered sugar(optional)
For Quick Fruit Sauce Topping (Optional)
fresh fruit,washed and dried (choose one: around 10 to 12blackberries, 15raspberries, 1/2 cupblueberries, 6strawberries halved or quartered, 1peach cut into wedges)
Beat the egg in a medium bowl with a fork or whisk.
Dip the slices of brioche in the egg to thoroughly coat and let them rest in the bowl until the skillet is ready.
Heat a nonstick skillet over medium heat for about a minute. Add the butter. When it starts to sizzle, add a dipped brioche slice. If you don't hear a nice sizzle, it is not yet in the mood: wait for it to sizzle before adding another slice to the pan.
Cook both sides until golden, then hold each slice up on its ends with tongs to cook the outer edges, around 30 seconds on each edge.
Serving Options: Top with the quick fruit sauce. Garnish with additional fresh fruit. Drizzle with syrup. Dust with a light poof of powdered sugar.
Quick Fruit Sauce Topping (Optional)
Cook half of the fruit in a sauce pan on medium low-heat for around 5 minutes. (Depending on the juiciness of the fruit, you may need to add a teaspoon at a time of water as it cooks, to prevent sticking).
Turn off the heat. If desired, mash half the cooked fruit. Stir in the remaining half of the fresh fruit and cover with a lid to allow any syrup formed on the side of the pan to detach while you make the French toast.