Brioche French Toast with Chocolate and Strawberries
This is our twist on the French classic Pain Perdu, delectable and decadent, something for a Sunday morning. Shake it up by subbing your favourite toppings into the following formula: a bit of crunch (toasted nuts or granola) + something fruity (fresh fruit or compote) + the star ingredient to bring it all together (yoghurt, cream, honey or nut butter) = an excellent breakfast!
Method
Based on 4 servings, adjust as needed.
Step 1
In a mixing bowl, whisk together the eggs, caster sugar, whole milk and a pinch of salt.
Step 2
Half the brioche rolls and push them into the egg mixture, then leave to soak for about 10 minutes.
Step 3
Set a large frying pan over a medium-low heat and toast the almonds for 3-4 minutes, until golden. Remove from the pan and set aside.
Step 4
Melt a knob of butter and once foaming add a few slices of brioche and cook for 2-3 minutes on each side, until golden. Repeat with the remaining bread, adding a knob of butter each time.
Step 5
Divide the brioche between the plates, then add a spoonful of chocolate spread, some toasted almonds and a handful of chopped strawberries.
- Ingredients
- Based on 4 servings
-
150ml Whole Milk 1x Sainsbury's British Whole Milk 568ml (1 pint) -
1 tbsp Caster Sugar 1x Sainsbury's White Caster Sugar 500g -
4 tbsp Chocolate Spread 1x Sainsbury's Hazelnut Chocolate Spread 400g -
2 tbsp Butter 1x Sainsbury's British Butter, Unsalted 250g -
50g Almonds, roughly chopped 1x Sainsbury’s Whole Almonds 200g -
2 Egg 1x Sainsbury's British Free Range Eggs Medium x6 -
8 Brioche Rolls, halved lengthways 1x Sainsbury's Butter Brioche Roll x8 -
400g Strawberries, halved 1x Sainsbury's Strawberries 400g