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1
Place Large eggs, lowfat milk, cream, vanilla pulp, vanilla essence, sugar, and cinnamon in a large bowl and whisk till fully incorporated.
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2
Soak brioche slices for 1 minute in egg mix, turning slices at least once so they will be proportionately moistened.
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3
Preheat oven to 350 degrees Fahrenheit.
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4
In a large fry pan over medium heat heat butter.
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5
When butter is sizzling, remove the slices from the egg mix and place in pan.
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6
Cook on one side till golden.
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7
Turn and cook on the other side till also golden.
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8
Repeat with remaining slices and arrange on a baking tray.
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9
Place in oven and bake for 12 to 15 min or possibly till cooked.
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10
Remove toast from oven.
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11
For the Brioche:In a small bowl, combine yeast and 2 Tbsp.
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12
of sugar in hot water.
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13
Place bowl near hot area and allow to dissolve.
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14
Beat Large eggs with remaining sugar.
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15
Sift flour and salt into a mixing bowl.
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16
Pour in yeast.
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17
Using a dough hook, pour in Large eggs and beat till the dough is smooth.
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18
Slowly add in butter (a little at a time), beating continually till all the butter is gone.
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19
Using a paddle attachment, continue to beat mix till dough comes away from the side of the bowl.
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20
On a floured surface, roll dough into a cylinder long sufficient to fit into a bread pan.
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21
Butter bread pan and place dough inside.
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22
With fingers press the dough down to take the shape of the pan and make flat on top.
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23
Place bread pan on baking sheet and put in a hot area to proof.
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24
Preheat oven to 375 degrees Fahrenheit.
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25
When dough has risen 1/2 way up the bread pan, place in oven and bake for 20 to 30 min or possibly till a dark golden.
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26
Remove from oven and remove from bread pan.
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27
Allow brioche to cold on rack.
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28
When cold, wrap tightly in plastic wrap and chill it or possibly freeze it if you are using it at a later date.
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29
For the Maple Whiskey Sauce:In a small saucepot bring sugar, water, and maple syrup to a boil.
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30
Remove from heat and whisk in cornstarch.
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31
Place back on heat and while whisking continously, bring to a boil.
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32
Remove from heat when slightly thickened.
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33
Stir in whiskey and toasted walnuts.
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34
Remove from heat and allow to cold.
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35
For the Lowfat sour cream Mousse:In a large bowl, whip heavy cream with icing sugar and vanilla pulp.
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36
Bloom gelatin leaf in water for 1 minute.
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37
Take 1/4 of lowfat sour cream mix and lightly hot.
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38
Add in gelatin leaf to warmed lowfat sour cream mix to dissolve.
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39
Quickly mix in remaining lowfat sour cream and whipped cream.
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40
Chill till ready to use.
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41
Yields 4 servingsYields 3 loaves.
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42
Yields 1 c..
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43
Yields 1/2 c..
