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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 brunch 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 sachet

sweet golden spice blend

(May be present Gluten, Milk, Soy)

1 sachet

pistachios

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

1 sachet

pecans

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

1 packet

light cooking cream

(ContainsMilk)

1 packet

brioche slices

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

1 packet

mixed berry compote

(May be present Milk)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

1

olive oil

40 g

white sugar

1

egg

(ContainsEgg)

2 tbs

brown sugar

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

1 tbs

water

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2938 kJ
Fat41.8 g
of which saturates14.3 g
Carbohydrate66.9 g
of which sugars42 g
Protein12.6 g
Sodium365 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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

2

• Roughly chop pistachios and pecans.

3

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

4

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

5

• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. • When oil is hot, gently remove brioche from egg mixture and cook, in batches, until lightly brown 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!

6

• Divide spiced sugar brioche French toast between plates. • Dollop with Greek-style yoghurt and mixed berry compote. • Sprinkle with candied nuts to serve. Enjoy!