A mix of flavors and aromas that awaken the senses, savory French toast with organic olive pâté is ideal for weekend brunch. With our recipe, you can also test your skills by making the base: a soft brioche bun, flavored with our organic sun-dried tomatoes in extra virgin olive oil.

CATEGORY
Brunch
DOSES
4
PREPARATION TIME
55 minutes
COOKING TIME
45 minutes
DIFFICULTY
Difficult

Preparing the brioche bread

Prepare the pre-dough by pouring the ingredients into a bowl. Mix briefly, cover with plastic wrap, and let rest for 1 hour.

Pour the pre-dough mixture into the bowl of a stand mixer along with the flours, salt, sugar, honey, and the beaten egg and milk. Turn the mixer on and mix on low speed for about 5-6 minutes. Then, begin to whisk in the oil, adding a spoonful at a time until all the oil is used up.

Continue until the dough pulls away from the sides of the bowl. Finally, add the chopped cherry tomatoes.
Shape the dough into a ball and place it in the bowl, cover with plastic wrap, and let it rise for about 2-3 hours, or until doubled in size. Alternatively, refrigerate the dough for 24 hours.

Turn the dough out onto a pastry board and divide it into three equal pieces. Roll out each piece with a rolling pin, forming a tongue, and roll it up.
Line a 19x11x10cm loaf pan with baking paper.

Arrange the three loaves inside the pan, cover with cling film and let rise for 1 hour.
Brush the surface with beaten egg yolk and milk and bake in a preheated oven at 180°C (350°F) for about 35 minutes (it should be golden brown). Let it cool completely before cutting.


Preparing French toast

In a bowl, combine the ricotta, salt, pepper, and lemon zest. Beat with an electric mixer until smooth and fluffy.

Cut two slices of brioche bread about 2cm thick and place them on a baking tray.
In a bowl, whisk the eggs, milk, cream, and salt together, then pour the mixture over the brioche slices. Turn the slices over to absorb the liquid.

Melt a knob of butter in a non-stick pan and cook the brioche slices on both sides.
Arrange the slices on two plates, top with the whipped ricotta and a spoonful of olive pâté.

Finish with a drizzle of lemon aromatics and a few fresh oregano leaves.