When I woke up on Sunday morning, I was craving French toast. I happened to have a loaf of brioche I received from a tour of the French Culinary Institute with Joe from ZenKimchi the other day. The common practice of baked French toast would recommend soaking the bread in cream-milk-egg mix overnight in the refrigerator. I couldn't wait that long, and as usual, I utilized what I had on hand.
I cut the brioche loaf into thick slices, then cut the center to stuff them with banana slices and the leftover from the songpyeon (송편) filling of brown sugar, walnuts and sesame seeds. My patience ran for only 2 hours and that's how long the bread would be soaked in milk-egg-cinnamon powder mix. I poured melted butter-brown sugar-walnut mix on top then baked in the preheated 350F oven for 40 minutes until the smell of cinnamon and butter couldn't keep me away from staring at the oven and toasts were all puffy, golden brown, and crispy on top.
If you want to take a look at this recipe in Korean, you can follow the link here. (한글로 이 레시피를 올렸습니다 - 여기서 보세요.)
KOREAN WORDS
brown sugar 흑설탕 (heuk seol tang)
egg 달걀 (dal gyal)
cinnamon 계피 (gye pi)
