French toast

french-toastIs it Sunday yet? No? Okay, so we are half way through the week and all I can think about is French toast and blood orange mimosas. Brunch is the perfect reason to get dressed up, meet your friends and get tipsy at lunch time. For me it’s such a treat to get a day off at the weekend that I’m quick to get a brunch date going.

A couple of years ago I was given a carton of fresh duck eggs. For those who have not tried duck eggs yet I suggest you do. They are larger than hens eggs and taste a lot more…like eggs! Because of the yolk being rich and fatty, and the white full of protein, duck eggs are perfect for baking. I baked a lovely loaf of Brioche and it turned out to be perfectly rich and buttery with a golden crust.

Brioche is not an everyday type of bread, it should be kept for special occasions or we would all be carrying a few too many extra pounds over our bellies. I froze half the loaf and on one of those sunny Sunday mornings I defrosted the Brioche and turned it in to French toast. Topped it with cinnamon and sugar, and a drizzle of honey. Oh boy, that is some serious treat we are talking about.

Now, should you want to go down the healthier route, serve the French toast with fresh fruit salad and natural yogurt. If on the other hand you deserve a monster brunch (you probably do) grill some bacon and do not be shy with the maple syrup.

French toast
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: French
Serves: 2
  • 4 slices of brioche
  • 1 egg
  • 50ml milk
  • 2 tbsp butter
  • cinnamon and sugar, honey/maple syrup (bacon, bananas, berries)
  1. Beat the egg lightly, add milk and whisk until well combined and smooth.
  2. Soak each slice of bread in the liquid and fry in the butter on medium heat. A couple of minutes on each side should be enough to get golden, crispy toast. Serve the French toast while still hot, sprinkled with cinnamon and sugar, a drizzle of honey/maple syrup or other chosen toppings.


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