first class brioche french toast vest

brioche french toast

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Cuisine

Brioche French toast

This indulgent weekend brunch combines salty bacon with sweet, maple-syrup-soaked brioche and banana slices for a special breakfast to savour

Ingredients

  • 4 eggs
  • 200ml single cream
  • ½ tsp vanilla seed paste
  • 1 tbsp golden caster sugar
  • 4 thick, generous slices or 8 thin slices of day-old brioche
  • 25g butter, for frying
  • 1 tbsp vegetable oil, for frying
  • 12 rashers bacon
  • 2 bananas, sliced
  • maple syrup, to serve

Direction

  1. In a large bowl, whisk the eggs vigorously, then add the single cream, vanilla and sugar, and whisk again.
  2. When you’re ready to cook, heat the oven to its lowest setting, pop a baking tray inside and pour the cream mixture into a shallow dish or tub that will allow space for the brioche to lay flat. Heat a griddle or a frying pan to a medium heat, and melt the butter and the oil together.
  3. Place the brioche slices in the cream mixture for 1 min, then turn each slice and gently press all over, allowing them to soak up the liquid for another 1 min or so until fully soaked.
  4. Remove the brioche from the mixture and place onto the hot griddle or pan (you may need to do this in batches). Cook for a few mins on either side until the inside is tender and moist (but not wet). To check this, make a small cut in the middle with a knife – the inside should be like cooked bread pudding. Keep warm in the oven while you cook the remaining slices.
  5. In the meantime, fry the bacon in a pan for 5 mins until crispy. Serve the French toast topped with bacon, bananas and a drizzle of maple syrup.