Hazelnut Honey French Toast
Thick slices of brioche soaked in vanilla custard, fried until golden and finished with Honey One Hazelnut Honey — this is French toast at its most indulgent. Raspberries cut through the richness perfectly.
Ingredients
- 4 thick slices of brioche or challah, slightly stale
- 2 medium eggs
- 100ml whole milk
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- 25g unsalted butter
- 3 tbsp Honey One Hazelnut Honey, gently warmed
- 25g roasted hazelnuts, chopped
- A handful of raspberries and a dusting of icing sugar, to serve
Method
- Whisk the eggs, milk, sugar and vanilla together in a wide, shallow dish.
- Lay the brioche slices in the custard and soak for 2 minutes on each side.
- Melt half the butter in a large non-stick frying pan over a medium heat.
- Fry two slices at a time for 2–3 minutes per side, until golden brown and cooked through, adding the remaining butter for the second batch.
- Transfer to warm plates, spoon over the warmed Hazelnut Honey and scatter with the chopped hazelnuts.
- Finish with raspberries and a light dusting of icing sugar.
Serving suggestion
Serve with a spoonful of crème fraîche or Greek yoghurt on the side.