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Recipe: brioche French toast

breakfast
dessert
vegetarian
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Preparation Time2 MINUTES

Cooking Time5 MINUTES

Resting Time0 MINUTES

Serves1

LevelEasy


ingredients

Egg

Little splash of milk

1 tbsp unwaxed lemon zest

Sprinkle of vanilla caster sugar

Butter, for frying

1 thick slice (3cm-ish) of brioche or other bread

To serve

Icing sugar and sour cherry compote or fresh fruit and berries

1

Crack the egg into a wide flattish bowl and whisk. Add the milk, lemon zest and sugar and whisk thoroughly to combine.

2

Put a frying pan over a medium heat and add the butter. While it melts, dip the bread into the eggy mix. When the bread is well soaked and the butter in the pan is hot, add the bread, pouring over any excess egg mixture. Fry for a couple of minutes on each side until golden and crisp.

3

Serve immediately, with a dusting of icing sugar and compote or some fresh fruit.

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There are fewer pleasures greater than sharing a hearty brunch with good company, and topping that list for a decadent brunch favourite to be shared has to be brioche french toast. This recipe comes from Caroline Craig and Sophie Missing’s new cookbook The Little Book of Brunchan enticing collection of dishes best shared with friends. First, whip up a batch of the duo’s sour cherry compote and then smother your brioche French toast with a big ol’ dollop. This recipe serves one hungry human, so multiply if you’re sharing. This is what the authors said about this recipe:

“You can of course use any bread you like here, but a thick wodge of brioche feels especially indulgent. We love to eat this with a generous spoonful of sour cherry compote.”

We think we’ll take their advice on this one.

The Little Book of Brunch by Caroline Craig and Sophie Missing is published by Square Peg in Hardback at £16

Brioche French toast

Preparation Time2 MINUTES

Cooking Time5 MINUTES

Resting Time0 MINUTES

Serves1

LevelEasy


ingredients

Egg

Little splash of milk

1 tbsp unwaxed lemon zest

Sprinkle of vanilla caster sugar

Butter, for frying

1 thick slice (3cm-ish) of brioche or other bread

To serve

Icing sugar and sour cherry compote or fresh fruit and berries

1

Crack the egg into a wide flattish bowl and whisk. Add the milk, lemon zest and sugar and whisk thoroughly to combine.

2

Put a frying pan over a medium heat and add the butter. While it melts, dip the bread into the eggy mix. When the bread is well soaked and the butter in the pan is hot, add the bread, pouring over any excess egg mixture. Fry for a couple of minutes on each side until golden and crisp.

3

Serve immediately, with a dusting of icing sugar and compote or some fresh fruit.

SHOW MORE
SHOW LESS

There are fewer pleasures greater than sharing a hearty brunch with good company, and topping that list for a decadent brunch favourite to be shared has to be brioche french toast. This recipe comes from Caroline Craig and Sophie Missing’s new cookbook The Little Book of Brunchan enticing collection of dishes best shared with friends. First, whip up a batch of the duo’s sour cherry compote and then smother your brioche French toast with a big ol’ dollop. This recipe serves one hungry human, so multiply if you’re sharing. This is what the authors said about this recipe:

“You can of course use any bread you like here, but a thick wodge of brioche feels especially indulgent. We love to eat this with a generous spoonful of sour cherry compote.”

We think we’ll take their advice on this one.

The Little Book of Brunch by Caroline Craig and Sophie Missing is published by Square Peg in Hardback at £16

Brioche French toast

1

Crack the egg into a wide flattish bowl and whisk. Add the milk, lemon zest and sugar and whisk thoroughly to combine.

2

Put a frying pan over a medium heat and add the butter. While it melts, dip the bread into the eggy mix. When the bread is well soaked and the butter in the pan is hot, add the bread, pouring over any excess egg mixture. Fry for a couple of minutes on each side until golden and crisp.

3

Serve immediately, with a dusting of icing sugar and compote or some fresh fruit.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney. READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney. READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney. READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

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