Yields4 ServingsCook Time10 minsTotal Time15 mins
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Brioche French Toast with Streaky Bacon

Ingredients

 4 Brioche Slices
 4 Eggs
 200 ml Cream
 25 g Butter, for frying
 ½ tsp Vanilla seed paste
 1 tbsp Golden Caster Sugar
 2 Bananas, sliced
 1 tbsp Vegetable Oil, for frying
 Maple Syrup, to serve

Method

1

In a large bowl, whisk the eggs then add the cream, vanilla and sugar, and whisk again until combined.

2

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 frying pan to 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 D'Orsogna Streaky Bacon rashers in a pan for 5 mins until crispy. Serve the French toast topped with bacon, bananas and a drizzle of maple syrup.

Ingredients

 4 Brioche Slices
 4 Eggs
 200 ml Cream
 25 g Butter, for frying
 ½ tsp Vanilla seed paste
 1 tbsp Golden Caster Sugar
 2 Bananas, sliced
 1 tbsp Vegetable Oil, for frying
 Maple Syrup, to serve

Directions

1

In a large bowl, whisk the eggs then add the cream, vanilla and sugar, and whisk again until combined.

2

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 frying pan to 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 D'Orsogna Streaky Bacon rashers in a pan for 5 mins until crispy. Serve the French toast topped with bacon, bananas and a drizzle of maple syrup.

Brioche French Toast with Streaky Bacon