Brioche French Toast

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • Bob & Pete's Brioche, sliced into 3cm slices
  • 4 Kangaroo Island Eggs
  • 2 tbsp Lescure Butter
  • Dorset Maple Reserve Syrup, to serve
  • fresh figs, to serve
  • icing sugar, to serve

Method

  1. In a shallow mixing bowl whisk eggs until combined, dip sliced brioche into the egg mixture and set aside.
  2. Heat butter over a medium heat in a frypan and cook eggy brioche slices over a medium heat until golden brown and crisp. Baste with extra butter if needed.
  3. Serve with Dorset Maple Reserve Syrup and fresh figs, dust lightly with icing sugar before serving.

Buy the Ingredients