Serious Eats: Recipes

Sweet Potato Brioche French Toast

[Photograph: Anna Markow]

There are a lot of steps involved in this recipe, but none of them are hard, and if you've never made brioche be reassured that it's among the easiest of bread doughs. If you can make cake, you can make brioche (though the method of incorporating butter reminds me more of buttercream).

I recommend spreading the work for this recipe out over a few days; making the dough the first day, baking it the next, then making the French toast the following morning, though you can accomplish it in a shorter or longer time as needed. Brioche keeps very well tightly wrapped in the refrigerator or frozen.

Make some, stash it away, and impress houseguests at Thanksgiving with your breakfast prowess!

About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.

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