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.
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.
/ Serving 2 people
/ Serving 2 people
sweet golden spice blend(May be present Gluten, Milk, Soy)
pistachios(ContainsTree NutsMay be present Milk, Soy, Peanuts, Sesame)
pecans(ContainsTree NutsMay be present Milk, Soy, Peanuts, Sesame)
light cooking cream(ContainsMilk)
brioche slices(ContainsEgg, Milk, GlutenMay be present Milk, Soy, Sesame, Tree Nuts, Lupin)
mixed berry compote(May be present Milk)
brown sugar(May be present Gluten, Milk, Soy, Peanuts, Sesame, Tree Nuts)
In a shallow bowl combine sweet golden spice blend and white sugar. Set aside.
Roughly chop pistachios and pecans.
In a large shallow bowl, whisk egg and light cooking cream to combine. Add brioche slices to egg mixture and gently turn to coat. Set aside to soak for 10 minutes.
While the brioche is soaking, heat a large frying pan over a medium-high heat. Cook 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.
Wipe out the pan and return to medium heat with a drizzle of olive oil. When the oil is hot, gently remove brioche from egg mixture and cook, in batches, until lightly browned and set, 2-4 minutes each side. Transfer cooked brioche to spiced sugar and turn to lightly coat. TIP: Add some butter to the pan for extra flavour!
Divide spiced sugar brioche French toast between plates. Top with Greek-style yoghurt and mixed berry compote. Sprinkle with candied nuts to serve.