French Toast with Pineapple Marmalade and Viande des Grisons

French Toast with Pineapple Marmalade and Viande des Grisons
Staff Writer
French Toast with Pineapple Marmalade

Jacques Gavard

French Toast with Pineapple Marmalade

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.

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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.


Calories per serving:

157 kcal

Daily value:



  • Carbohydrate, by difference 7 g
  • Protein 4 g
  • Total lipid (fat) 14 g
  • Vitamin A, IU 1 IU
  • Vitamin E (alpha-tocopherol) 6 mg
  • Vitamin K (phylloquinone) 4 µg
  • Ash 1 g
  • Calcium, Ca 20 mg
  • Carotene, beta 1 µg
  • Choline, total 14 mg
  • Fatty acids, total monounsaturated 4 g
  • Fatty acids, total polyunsaturated 7 g
  • Fatty acids, total saturated 2 g
  • Fiber, total dietary 2 g
  • Folate, DFE 41 µg
  • Folate, food 41 µg
  • Folate, total 41 µg
  • Glutamic acid 1 g
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 2 µg
  • Magnesium, Mg 42 mg
  • Niacin 1 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 215 mg
  • Potassium, K 123 mg
  • Selenium, Se 13 µg
  • Sodium, Na 143 mg
  • Sugars, total 1 g
  • Zinc, Zn 1 mg
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