Brioche French Toast With Miso Butter & Rhubarb-Chia Salsa

MAY 3, 2021

The Ultimate Indulgence Brioche French Toast With Miso Butter

Have you ever had Brioche French Toast topped with Miso Butter? No, then it's about time. The Miso butter alone is already a sensation. Though, combined with a super seasonal and mildly sour rhubarb salsa and the an incredible satisfying slice of brioche bread we're talking food magic. 

A few more facts about the recipe:

The dish is almost vegan (if you sub the classic Brioche for a Vegan alternative), refined sugar-free and loaded with nutrients. To sweeten, I exclusively used maple syrup and honey. Plus, the recipe is loaded with superfoods - omega-3 rich chia, probiotic miso and protein-rich white beans. Basically the ultimate indulgence for a weekend feast. Curious? Then, read on and enjoy!

What Is Miso &Where Can I Get It?

Miso or also known as "Japan's Butter" is a delicious fermented condiment with an incredible depth of flavor. It is usually made with fermented soybeans, rice or barley plus a fungus called koji. If you ever wondered how umami tastes, miso is the perfect representative of this "fifth flavor" containing a super savory, salty and almost magical flavor profile.

With regards to Miso shopping, I have two recommendations for you. Both brands have 100% clean labels, meaning no additives, no preservatives and totally natural fermentation processes. One is Fairment with three wonderful Misos in their portfolio. For this recipe I used their Genmai Miso but feel free to pick your favorite on your own. The other one is Complete Organics - my favorite Kimchi and Sauerkraut shop. 

Give Me More Nutrient-Loaded Brunch Recipes?

Ready to deep-dive into the world of deliciously healthy plant-rich creations? Here are a few of my must-try recommendations which I bet, you will love as much as this super indulgent Brioche French Toast with Pecan-Miso Butter, rhubarb & strawberries:

1.  German Pancake Cake with Rhubarb Cream Topping and Rhubarb Chips

2. Coffee Oats with Raw Cacao Nib Crunch

3. German Wholegrain Pancakes with Sugarfree Apricot Salsa

Share Your Miso-Loaded Brioche French Toast LOVE With Us!

I hope you enjoy this delicious Brioche French Toast recipe with Miso Butter as much as I do every time I'm in the mood for nutritious soul food. Like always, share your delicious plant creation with me so I can repost it on my social channels. Simply tag me on Instagram, Pinterest, Youtube or Facebook.

Plus, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hi", comment below or shoot me a personal message through my contact form

Love & Plants, Karo

Brioche French Toast With Miso Butter & Rhubarb-Chia Salsa
5 SERVINGS PREP TIME : 35 min COOK/REST TIME : 30 min
Have you ever had Brioche French Toast topped with Miso Butter? This recipe is beyond satisfying, mostly vegan (if you sub the classic Brioche for a Vegan alternative), refined sugar-free and actually loaded with nutrients. To sweeten I exclusively used maple syrup and honey. Plus, the recipe is loaded with superfoods - omega-3 rich chia, probiotic miso and protein-rich white beans. Enjoy!
INGREDIENTS PREPARATION
INGREDIENTS :
    • RHUBARB SALSA :
    • -  
      500g Rhubarb
    • -  
      2 Tbsp Chia (White or Black)
    • -  
      Pinch of fresh ground Vanilla
    • -  
      100-150ml Water (just as much to cover the base and the rhubarb halfway)
    • -  
      3 Tbsp Maple Syrup (Sub with Flower Honey)
    • -  
      Pinch of Frying Oil to fry rhubarb
    • PECAN-MISO BUTTER :
    • -  
      200ml Almond Milk
    • -  
      170g roasted Pecans (roasted in pan or oven at 180°C)
    • -  
      1 large Tsp light brown Miso
    • -  
      70g Honey
    • -  
      Optional for extra thickness: 150g white beans
    • TOPPING & BASE :
    • -  
      Brioche Bread French Toast (Brioche Bread fried with oil or butter in pan)
    • -  
      Strawberry Topping
    • -  
      Basil
PREPARATION :
  1. For the Rhubarb Salsa: Wash and peel the rhubarb. The peeling is not mandatory. However, the more peel you leave on the rhubarb, the more oxalic acid you'll eat at the end. Then cut the rhubarb into chunks and cook in a oiled and heated pan (or pot) for 10-15 min until tender. I usually add a tiny bit of water so that the rhubarb and close the lid during the cooking process.
  2. Once soft, sweeten the rhubarb with honey and add the chia seeds which will gel during the cooling process.
  3. For the pecan-miso butter: Roast the pecans in your oven or in a pan (without any oil). Then add them to your food processor alongside with the remaining ingredients. Mix until everything soft and creamy. The longer you mix, the less grainy your mix is. But remember you need a high-powered food processor or blender.
  4. To assembly, take 2 slices of brioche bread and roast them in your pan (just as if you were heating a burger pattie). Then, place one slice onto your serving plate, top it mit pecan-miso butter and rhubarb salsa. Repeat the process and finish with fresh strawberries and a tiny bit of fresh basil (optional). Basil harmonizes perfectly with strawberries.

Did you try it?

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