I haven't tried your recipe yet, I'm sure it's wonderful. We first had brioche when we stayed at a B&B in France several years ago, and my husband came home and made a wonderful brioche from the Williams Sonoma cookbook. After a failed brioche he stopped making it. The last time I made it I botched the recipe as well (too much flour) but managed to salvage a passable loaf. The reason for my reply... it made the best French toast I have ever eaten. I made a large loaf in a traditional brioche pan and after a couple of days (I purposely saved it, it was difficult not to eat it all the first day!) I made French toast. Use a ratio of 1 egg to 1/2 cup of heavy cream, depending on how many slices you are making. Add a touch of vanilla and cinnamon if desired. Soak for at least 45 minutes. Slightly thicker slices seem to cook up better. Lightly brown in butter in a frying pan, then finish for about 10 minutes in the oven at about 350 to make sure the custard is set in the center. Simply divine. By the way, that's the same egg to cream ratio I use for basic quiche for a perfect custard every time. Creme brulee is 2 yolks to 1/2 cup cream. So easy to remember too! Oh, Colleen, you're killing me! Now I have to make brioche loaves again so I can make French toast "the Colleen way." Thanks for the ratio hints - it's so nice when you get those things to stick in your head. Like scant 1/2 teaspoon salt per cup of flour in yeast bread recipes. And 75% hydration for a nice, workable yeast dough. And 3 tablespoons cocoa + 1 tablespoon vegetable oil = 1 ounce unsweetened baking chocolate. Too bad I can never remember the self-rising flour formula! TX for connecting- PJH

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