Hello friends,
You already know my recipe for French toast, it was one of the first I shared here on the blog. But this time, you’re not ready… No, you’re not ready for this absolute indulgence, this crazy creation I’m sharing with you… The flavors, oh the flavors! Mamma mia! It’s too good!
Without further ado, here’s my exotic vanilla and pineapple French brioche toast!
Why this recipe?
I created this recipe to celebrate the launch of the Happy Tradi knife by Goyon-Chazeau, the little sibling of the P’tit and Grand Tradi duo I’ve already introduced you to. And, as always with Goyon-Chazeau, it’s a product of exceptional quality!
Even more so since I was lucky enough to receive a numbered Happy Tradi, number 1 out of a series of 20, engraved with “Casserole et Chocolat.” I’m so thrilled!!
And even more excited because, from April 9 to 13, 2025, you’ll have a chance to win your own numbered Happy Tradi, engraved with your initials—or with “Casserole et Chocolat” if that’s more your style. And cherry on top—or knife on the countertop ;-)—there will be four winners. So head to my Instagram account!!
But that’s not all…
No, that’s not the only reason behind this recipe. You know me… I have a serious sweet tooth and I believe snack time isn’t just for kids—it’s also lovely for adults!! And that’s when my brain got to work, giving a twist to this classic no-waste recipe (our grandmothers didn’t wait for us to worry about food waste!) and turning it into a true flavor gem!
The Happy Tradi knife
You’re going to love this knife. If you could only have one (is that even possible? 😉 well, you have to start somewhere—and ideally with quality!), this is the one I recommend. In the “paring knife” category, you’ll see it covers so many tasks!
You’ll be able to slice:
- bread or brioche (obviously!)
- fruit, even those with thick skins like pineapple
- tomatoes (yes, serrated knives are the best for tomatoes)
- and more I can’t even think of!!
Paired with the P’tit Tradi or the Grand Tradi, you’ll be fully equipped to slice anything!
The origin of French brioche toast: indulgence born from common sense
French brioche toast, the refined version of the well-known French toast, has its roots in centuries-old culinary traditions. Long before it became a star of brunch menus and gourmet desserts, it was primarily a clever way to avoid waste.
Originally, French toast—of which brioche toast is a more luxurious version—was born in modest households during the Middle Ages. It was a simple and ingenious way to use stale bread, a valuable item that couldn’t be discarded. The idea was simple: soak hard bread slices in a mixture of milk and eggs, then cook them to restore their softness and flavor.
Even more indulgence
The use of brioche came later, as eating habits evolved and sweeter baked goods became more popular. By replacing the stale bread with brioche—often slightly dry itself—you get an even softer, more decadent version, perfect for festive occasions.
If English speakers call it “French toast,” it’s no coincidence: France has long been seen as the birthplace of this recipe, even though similar versions exist all around the world. What sets brioche toast apart is its little extra something: buttery crumb, airy texture, and a magical way of turning leftovers into luxury.
Back to our recipe…
And more specifically, back to my exotic version! First off, French brioche toast at Casserole et Chocolat is always made with cream. Yes, as an Alsatian, you know I’m a big fan of that ingredient… My exotic vanilla and pineapple brioche toast is even better with slices of Nanterre brioche—one of your favorite brioche recipes on the blog. The vanilla comes through in the caramelized pineapple cubes, and again in the ice cream (that special extra that makes this exotic vanilla and pineapple French brioche toast a truly standout dessert…).
On the decoration side
For the decoration, I went with pineapple slices slowly dried in the oven. I cut 4 mm thick slices with the Happy Tradi knife (the blade length makes it easy). Then I placed them on a parchment-lined tray and baked them for 3 hours at 100°C, flipping them every hour to ensure even drying. You can snack on the pineapple slices or add them to a tea as a fruity infusion.
Required tools:
The Happy Tradi knife (you guessed it),
A cutting board,
A small pan for roasting the pineapple,
A shallow plate,
A fork,
And a large skillet.
That’s it, I’ve told you everything!!
Ready to make my exotic vanilla and pineapple brioche toast? Let’s grab our aprons and head to the kitchen!
The recipe, Chef!
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Exotic Vanilla and Pineapple French Brioche Toast
Exotic Vanilla and Pineapple French Brioche Toast
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Loading...Ingredients
- Pineapple
- 1 slice of pineapple, 2 cm thick
- 1 tablespoon of vanilla sugar
- 10 g of butter
- Brioche
- 2 slices of slightly stale brioche
- 1 small egg
- 20 g of sugar
- 90 g of heavy cream
- a bit of sunflower oil
- 2 scoops of vanilla ice cream
Instructions
Pineapple
Heat the vanilla sugar and butter in a small pan.
Add the pineapple slice, cut into cubes.
Roast for about ten minutes, stirring regularly to brown the cubes on all sides.
Brioche
Beat the egg and sugar with a fork.
Add the cream and mix well.
Dip the slices of brioche into the mixture.
Heat the oil in a pan over medium heat.
Cook the soaked slices on each side until nicely golden.
Add the still-warm pineapple cubes and the vanilla ice cream.
Enjoy!
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