French Toast with Pineapple Marmalade and Viande des Grisons Recipe


Nutrition

Cal/Serving: 622
Daily Value: 31%
Servings: 4

Low-Carb
Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat42g65%
Saturated16g82%
Trans0g0%
Carbs31g10%
Fiber2g9%
Sugars9g0%
Protein30g60%
Cholesterol182mg61%
Sodium2486mg104%
Calcium88mg9%
Magnesium43mg11%
Potassium621mg18%
Iron3mg15%
Zinc3mg20%
Vitamin A769IU15%
Vitamin C38mg63%
Thiamin (B1)1mg48%
Riboflavin (B2)0mg29%
Niacin (B3)6mg28%
Vitamin B60mg25%
Folic Acid (B9)68µg17%
Vitamin B121µg16%
Vitamin D2µg0%
Vitamin E7mg33%
Vitamin K4µg5%
Fatty acids, total monounsaturated16g0%
Fatty acids, total polyunsaturated7g0%
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French Toast with Pineapple Marmalade
Jacques Gavard

Viande des Grisons is air-dried beef or "beef prosciutto" hailing from the Alps, and, sliced thinly and cut into small pieces, it's a delicious topping with brioche French toast and pineapple. If you can't find viande des Grisons, bresaola, an Italian air-dried beef, is a good substitute.

See all French toast recipes.

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3.5
Ratings12

INGREDIENTS

  • 3 tablespoons unsalted butter
  • 1/2 Victoria pineapple or small, ripe pineapple, diced
  • 4 slices viande des Grisons or bresaola, cut into small pieces
  • 6 pink peppercorns, crushed
  • 1 egg
  • Scant 1/2 cup light cream (20 percent fat) or half-and-half
  • Salt and freshly ground white pepper, to taste
  • 4 slices brioche
  • 4 tablespoons sunflower oil

DIRECTIONS

In a nonstick skillet, heat half of the butter over high heat and cook the pineapple until golden, for 5 minutes. Combine the pineapple, viande des Grisons, and pink peppercorns in a bowl and set aside. In a bowl, whisk the egg and cream together using a fork. Add a pinch of salt and a grinding of pepper. Dip the slices of brioche in this cream.

In a nonstick skillet, heat the oil and the remaining butter over medium heat and fry the soaked slices of brioche on both sides until golden. Transfer to warmed plates and top with the pineapple marmalade.

Recipe Details

Adapted from "Pierre Gagnaire: 175 Home Recipes with a Twist" by Pierre Gagnaire (Flammarion, 2012)

Servings: 4
Total time: 25 minutes
Cuisine: Brunch

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