WARNING: This French Toast is wickedly indulgent. Enjoy it for breakfast on special occasions, although it’s probably better suited to a decadent dessert. Either way it’s freaking tasty!
Feel free to play with variations too.
You could try replacing blueberries with raspberries, strawberries or banana.
You could try replacing hazelnut spread with any nut butter, cream cheese or jam.
- 500 ml milk
- zest of 1 orange
- 1 vanilla bean seeds scraped
- 3 eggs
- 150 g sugar
- 1 brioche loaf
- choc-hazelnut spread
- 1 punnet of blueberries
- 1 tablespoon of coconut oil or butter
- mint leaves to serve
- 1 punnet blueberries
- juice of 1 orange
Place milk zest and vanilla bean in a small saucepan over low-medium heat. Do not bring to the boil. You just want to warm it slightly to about 60°C.
Whisk eggs and sugar together in a bowl. Slowly whisk milk into egg mixture.
Slice brioche loaf as desired. Roll out each slice flat and even. Spread with choc-hazenut spread and sprinkle blueberries along one short edge. Roll slice up incasing filling.
Carefully dip roll into warm egg mixture
Melt coconut oil in a frying pan over medium-high heat. Add french toast roll to hot pan. Turn roll to ensure even cooking.
Meanwhile to make blueberry coulis, heat blueberries and juice in a pan until a jammy-like consistency.
Cut french toast roll into 3-4 scrolls. Serve with blueberry coulis and mint leaves.
You could try replacing the brioche loaf with sourdough or white bread.
For a dairy-free version replace the milk with coconut milk. Yeew!
Let us know how you go. If you whip up this delicious recipe take a pic and post it in social media #bondiharvest.