Recipe: Perfect French Toast


This is what weekends are made for... a brunch like this is bliss! We baked our own brioche, but you can get hold of any decent loaf and go from there.


  • 1 loaf of brioche, stale
  • 150 ml double cream
  • 4 eggs
  • 1 tbsp caster sugar
  • 1 pinch of ground cinnamon
  • 1/2 vanilla pod
  • 50 g salted butter
  • 1 tbsp coconut oil
  • 1 punnet of fresh blueberries
  • 1 tbsp honey
  • 1 tbsp icing sugar, to serve
Custard and soak

Step 1

Custard And Soak

Crack the eggs into a bowl and whisk in the double cream, sugar, cinnamon and vanilla seeds. Pour into a deep roasting tray big enough to lay several slices of bread in to soak. Cut the brioche into 4 slices about 2cm thick and lay in the custard to soak for 5-6 minutes, a few minutes on each side.

Fry bread

Step 2

Fry Bread

Preheat a frying pan to a medium heat and add the coconut oil and a knob of the butter. Pick up a soaked slice of bread and allow excess custard to drip from it. Fry for a couple of minutes on each side, long enough to gain a golden colour on each side and some crispy edges without burning and to cook the custard in the middle of the bread without drying it out.

Blueberry compote

Step 3

Blueberry Compote

Toss the blueberries with he honey in a hot saucepan for a minute until they just start to swell and pop.


Step 4


Drain the french toast briefly on kitchen paper, then serve on a plate with a spoonful of the blueberries and a dusting of icing sugar. Serves 4

Hungry for more? Try one of these!