This pie was inspired by a Vietnamese coffee. I wanted to wrap breakfast in a pie! What better way than in a Brioche French Toast!
This is a rich dessert with a lovely texture. A must for coffee lovers! So far voted a favorite for a couple of my regulars:)
Crust:
1, 14 oz. loaf brioche, sliced
4 tbsp butter
4 eggs
¼ c milk
4 tbsp maple syrup
9 inch glass pie pan
Combine milk and eggs with fork or whisk until evenly mixed. Dip each piece of brioche in mixture until evenly covered, and fry with butter on med-high heat on each side until brown, approx. one min each.
Place maple syrup evenly on bottom of pie pan. Evenly place French toast on bottom and sides of pan. Set aside.
Do not throw away extra egg/milk mixture. Set aside for filling.
Filling:
Part 1:
1 c heavy whipping cream
1 c whole milk
½ c coconut milk (solid portion)
¾ c freshly ground medium roast coffee
1 cinnamon stick
2 stars of anise
¼ tbsp cloves
½ c brown sugar
Combine milks and cream in medium saucepan. Add cinnamon, cloves anise and brown sugar. Bring to a boil. Remove from heat, add coffee and steep for at least 5 minutes. Strain through French press or sieve into separate bowl.
Part 2:
1/3 c condensed milk
½ c coconut milk (remaining)
¼ c flour
Remaining egg/milk mixture from French toast (should be approx. ½ c – if you have significantly less and an egg or two and a splash of milk until you have ½ c) (the flour and egg mixture were added to the second pie after the video was completed and provided for the perfect texture)
Add condensed milk, ½ c of remaining coconut milk , flour and remaining egg/milk mixture to coffee mixture. Stir until blended evenly. Pour over top of crust.
Bake at 375 deg for 35 min.
Remove pie from oven and let cool completely. Place covered in fridge overnight. Serve cold or at room temp. Sprinkle with powdered sugar before serving.
Serves 8.