French Toast Brioche. Ideas?
First post looking for ideas.
This week I want to offer a French Toast Brioche, not Brioche French Toast rather, a Brioche that incorporates the French Toast flavor.
My plan is to make my brioche dough with vanilla in it to give it the nice sweet flavor. I will then roll cinnamon sugar into the dough during the prep for proof stage. Roll four balls up and put into the loaf tin. I'm hoping for the affect of, cutting into the loaf and seeing the swirl of cinnamon sugar and when eaten, will resemble that of French Toast sans the syrup of course.
Has anyone else tried this before? It's much like a cinnamon roll bread.
If you have, how did you incorporate the flavors and if not, how WOULD you incorporate french toast IN the brioche?
Whatcha guys got?