• sweeterbytheseason

Brioche French Toast

I love Brunch. It has to be one of the best meals invented ever! Whether you like sweet or savoury, brunch will always keep everyone happy! As you are probably aware by now, I do have a weakness for something sweet, and this french toast recipe hits the spot! Why have a boring yoghurt or bowl of cereal for breakfast when you can have this!

I've added to the french toast some stewed British blackberries with a splash of elderflower liqueur, natural yoghurt and honey. That shouldn't limit you! Go crazy with what you add to it, like pancakes, you can add whatever tickles your fancy!

Here are some tips to get the most delicious french toast:

  • Pick the right bread. I've used a brioche loaf here, It adds a level of extra flavour and decadence to the french toast. However, you can use normal bread if you can't find brioche.

  • Have big thick slices! Trust me, it will make a difference. If the bread slice is too thin, it won't be able to hold itself with the egg mixture and will crumble and break. I recommend to slice the bread yourself to 1 inch (2.5cm) thick.

  • Don't over soak your bread. If you leave the bread in the egg mixture too long, it will become way too soggy and will be too wet and the texture won't be nice to eat.

  • Grease your pan with butter not oil! It will add such a lovely and buttery flavour as well as not leaving an oily texture.

Makes 6-8 Slices


3 Eggs

1 tbsp. Brown Sugar

2 tbsp. Flour

240g Milk

1 Loaf of Brioche


150g Blackberries

50g Sugar

1 tbsp. Elderflower liqueur

Natural Yoghurt



  1. Slice the loaf of brioche into 1 inch thick slices, you should get about 6-8 slices dependant on the size of the loaf.

  2. In a shallow bowl, whisk together the eggs, sugar, milk and flour until combined.

  3. Prepare a non-stick pan and add a knob of butter. Place on a low to medium heat. The butter should be melted.

  4. Soak a slice of the brioche in the egg mixture. I recommend soaking for around 10-20 seconds. Remove from the mix and let the excess drip off the bread. Then place straight into the pan.

  5. Cook on each side until it is golden brown and toasted. Repeat with all the brioche slices.

  6. To make the blackberry coulis, add the blackberries and sugar into a pan and bring to a medium heat and cook until the blackberries have softened and sugar has dissolved, add the elderflower liqueur and cook for 1 more minute.

  7. Divide into portions and top with yoghurt, blackberry coulis and a drizzle of honey. Or whatever toppings you'd like!


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