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breakfast

French Toast x 3 Ways

A decedent weekend brunch.

20 6
French Toast x 3 Ways | DonalSkehan.com, A decedent weekend brunch.

breakfast

French Toast x 3 Ways

A decedent weekend brunch.

Friday, June 17, 2016

Master Recipe:

6 large free range eggs

175ml milk

175ml single cream

Pinch of ground nutmeg

Pinch of cinnamon

Pinch of salt

Butter for frying

For the Stuffed Blueberry & Banana with Lemon Curd Yoghurt:

2 slices of brioche

100g blueberries

1 ripe banana

2 tbsp lemon curd

2 tbsp honey

Zest of ½ lemon

For the White Chocolate & Raspberry Cheesecake French Toast:

2 slices of brioche

50g white chocolate, melted

50g cream cheese

100g raspberries

Icing sugar for dusting

For the Crème Brûlée French Toast:

2 thick slices of brioche

4 tbsp dark brown sugar

Apline strawberries to serve

Icing sugar for dusting

High sided baking dish

Large frying pan or skillet

Medium mixing bowl

 

 

20 mins
Serves 6

We all love French toast but choosing what to top it with is always a struggle. Never fear! I have three delicious French toast variations, all decadently delicious and perfect for a weekend treat!

 

 

 

For the master recipe, in a large high sided baking dish, whisk together all the ingredients until combined. Heat a large frying pan or skillet over a medium high heat.
For the blueberry French toast, mix together 1 tablespoon of lemon curd with the yoghurt and set aside. Mash the banana until smooth and then roughly crush half the blueberries into the mixture. Spread these on one slice of brioche and sandwich together with a second slice. Dip this in the egg mix for 1 minute on either side. Fry in foaming butter for 3-4 minutes either side or until golden brown. Serve with a dollop of lemon curd yoghurt, extra blueberries and drizzle with the remaining lemon curd.
For the raspberry French toast, mix together the white chocolate and crème cheese until combined. Spread this mixture over one slice of brioche, dot with raspberries and sandwich together with a second. Dip this in the egg mixture for 1 minute on either side. Fry in foaming butter for 3-4 minutes either side or until golden brown. Top with extra raspberries and a dusting of icing sugar.
For the crème brulee French toast, dip two slices of brioche in the egg mixture and soak on both sides for 1 minute. Sprinkle the brown sugar generously over the side that isn’t soaking, press down slightly and then fry sugar side down in foaming butter until almost cooked through and a golden crust has formed. Flip and fry for 1 minute. Serve with strawberries and a dusting of icing sugar.
20 mins
Serves 6

Ingredients

Master Recipe:

6 large free range eggs

175ml milk

175ml single cream

Pinch of ground nutmeg

Pinch of cinnamon

Pinch of salt

Butter for frying

For the Stuffed Blueberry & Banana with Lemon Curd Yoghurt:

2 slices of brioche

100g blueberries

1 ripe banana

2 tbsp lemon curd

2 tbsp honey

Zest of ½ lemon

For the White Chocolate & Raspberry Cheesecake French Toast:

2 slices of brioche

50g white chocolate, melted

50g cream cheese

100g raspberries

Icing sugar for dusting

For the Crème Brûlée French Toast:

2 thick slices of brioche

4 tbsp dark brown sugar

Apline strawberries to serve

Icing sugar for dusting

You'll Need

High sided baking dish

Large frying pan or skillet

Medium mixing bowl

 

 

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