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Brioche French Toast

by Caroline Craig & Sophie Missing from The Little Book of Brunch

This quick and easy recipe for Brioche French toast is ideal for mornings when you are in the mood for making something special but with minimum hassle.

From the book

Caroline Craig, Sophie Missing


You can of course use any bread you like here, but a thick wodge of brioche feels especially indulgent. We love to eat this with a generous spoonful of sour cherry compote.

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1 egg
little splash of milk
1 tbsp unwaxed lemon zest
sprinkle of vanilla caster sugar
butter, for frying
1 thick slice (3cm-ish) of brioche or other bread
To serve:
icing sugar and sour cherry compote or fresh fruit and berries


Crack the egg into a wide flattish bowl and whisk. Add the milk, lemon zest and sugar and whisk thoroughly to combine.

Put a frying pan over a medium heat and add the butter. While it melts, dip the bread into the eggy mix. When the bread is well soaked and the butter in the pan is hot, add the bread, pouring over any excess egg mixture.

Fry for a couple of minutes on each side until golden and crisp. Serve immediately, with a dusting of icing sugar and compote or some fresh fruit.

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by Caroline Craig & Sophie Missing from The Little Book of Brunch


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From the book: The Little Book of Brunch

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