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Spiced Sugar Brioche French Toast

Spiced Sugar Brioche French Toast

with Berry Compote, Yoghurt & Candied Nuts | Serves 2

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Skip the café queue and add some sweetness to brunch time with our spiced sugar brioche French toast. Stack it high with mixed berry compote and candied nuts, then top with yoghurt for a decadent dish worth savouring.

Allergens:Tree NutsEggMilkGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet

pistachios

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

pecans

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

light thickened cream

(ContainsMilk)

1 packet

brioche slices

(ContainsEgg, Milk, GlutenMay be present Milk, Sesame, Soy, Tree Nuts, Lupin)

1 packet

mixed berry compote

(May be present Milk)

1 sachet

sweet golden spice blend

(May be present Milk, Soy, Gluten)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

40 g

sugar

1

egg

(ContainsEgg)

2 tbs

brown sugar

(May be present Milk, Peanuts, Sesame, Soy, Tree Nuts, Gluten)

1 tbs

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3362 kJ
Fat42.2 g
of which saturates15.1 g
Carbohydrate88.2 g
of which sugars63.8 g
Protein16.5 g
Sodium415 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

In a shallow bowl or plate, combine the sweet golden spice blend and white sugar. Set aside.

2

Roughly chop the pistachios and pecans.

3

In a large shallow bowl, whisk the egg and light thickened cream to combine. Add the brioche slices to the egg mixture and gently turn to coat. Set aside to soak for 10 minutes.

4

While the brioche is soaking, heat a large frying pan over a medium-high heat. Cook the nuts, brown sugar, the water and a pinch of salt, stirring, until bubbling and the mixture has thickened and darkened, 4-5 minutes. Transfer to a sheet of baking paper and spread out to cool.

5

Wipe out the pan and return to a medium heat with a drizzle of olive oil. When the pan is hot, gently remove the brioche from the egg mixture and cook, in batches, until lightly browned and set, 2-4 minutes each side. Transfer the cooked brioche to the spiced sugar and turn to lightly coat.

TIP: Add some butter to the pan for extra flavour!

6

Divide the spiced sugar brioche French toast between plates. Top with the Greek-style yoghurt and the mixed berry compote. Sprinkle with the candied nuts to serve.