Recipe: Brioche French toast with Autumn fruit & freeze dried yoghurt

Recipe: Brioche French toast with Autumn fruit & freeze dried yoghurt

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Autumn brings with it troves of glorious new produce, and its chillier mornings offer the perfect setting to enjoy them.

This indulgent French toast recipe is loaded with Autumnal fruits, with flavours of maple syrup and vanilla rising from them like a warm hug.

For texture, we've sprinkled on pepitas and freeze dried yoghurt pieces, but you could also use pearl sugar, slivered pistachiosmaple flakes, or anything you prefer to add a little crunch as a finishing touch.

Ingredients (Serves 2)

  • 4 thick slices of brioche (around 1 inch)
  • 4 eggs
  • 1/2 cup milk
  • Golden caster sugar
  • 1/2 tsp cinnamon
  • Unsalted butter
  • 8 small pears, peeled
  • 100g white sugar
  • 1 tsp vanilla paste
  • Figs, berries, or other in-season fruit
  • Freeze dried yoghurt pieces
  • Maple syrup
  • Pepitas, to serve
  • Micro herb leaves or edible flowers, to serve

Combine white sugar, vanilla paste and two cups water in a saucepan. Bring to a simmer, then add peeled pears ensuring the stay covered. Simmer for 30 minutes (or until tender), then remove from heat.

Whisk eggs and milk together in a bowl. Lay brioche slices in a baking tray, then pour over egg mix. Leave brioche to sit for 3 minutes, then flip.

Melt butter in a non-stick frying pan. Sprinkle brioche with golden caster sugar and fry over a medium heat with the sugar side down. Before flipping, sprinkle sugar over second side.

Fry until golden brown on both sides.

Stack brioche onto plates and serve with poached pears, maple syrup, fruits, pepitas, micro herbs and freeze dried yoghurt.

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