Brioche Eggy Bread with Apple & Berry Compote

We love this for a lazy Sunday brunch, give it a go and let us know what you think!

  • 15 mins
  • Serves 4
  • 2 pan
  • Vegetarian
  • Beginner


4 thick slices of brioche, each cut in half to make triangles

60ml whole milk

2 eggs

Butter for frying


To serve: Yeo Valley Apple & Berry compote and a sprinkle of vanilla sugar


1. Beat together the eggs and milk before tipping into a large, shallow dish (like a big big lasagne dish).

2. Place the brioche in the dish so that it starts to absorb the liquid, then rotate and turn the slices over to get the egg and milk mixture all the way through the bread.

3. Heat a knob of butter in a large frying pan until bubbling and fry three of four triangles of brioche for a couple of minutes on each side, until golden brown and cooked through. Keep warm in a low oven and repeat until all the bread is cooked.

4. Serve two triangles per person with a good dollop of Apple & Berry compote and a dusting of vanilla.


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