Brioche French Toast

This week, I’m sharing one of my favourite recipes with you - the Classic Brioche French Toast.

The key to a perfect french toast is texture. It really depends on how you like your toast, some like it firmer, others spongier and moist. I like mine with a thin layer of custard, so I only dip my toast in the custard for 5-8 seconds - especially because brioche toast is so soft.

Alternative breads: Challah bread, normal sliced toast, crumpets (shout out to Kitchen Butterfly for her twist on my recipe!).

For the chocolate lovers, I also have a Nutella-filled Brioche French Toast recipe on the blog.

WHAT YOU NEED

• Brioche loaf (Sainsburys Taste The Difference is my fav, £2)

• 150g whole or semi-skimmed, or any plant-based milk

• 100g double cream

• 3 whole eggs

• 1/2 cinnamon

• 1/2 salt

• 60g sugar

• 1 tsp vanilla

• Knob of butter (unsalted)

• Berries or fruit you have at home

I use Sainsbury’s Brioche Loaf, Taste the Difference 400g

STEPS

1. Add the milk, double cream, cinnamon, salt, sugar, eggs and vanilla extract into a bowl and mix.

2. Slice the brioche bread into thick slices (2-3 cm thickness).

3. Now dip the bread in the custard mix. Then melt some butter in a frying pan (medium heat – just make sure the butter doesn’t burn).

4. Now place the bread in the frying pan, and turn once it turns a light brown. Remove once brown on both sides.

5. Garnish with berries and honey or icing sugar

6. For the cream: Whisk the remaining double cream with cinnamon and serve with your toast. I also freeze the rest and eat it as ice cream!