French Toast

Buttery vanilla brioche makes a sumptuous breakfast treat!

  • 15 mins
  • Serves 4
  • Beginner

Ingredients

2 large eggs

80ml Yeo Valley whole milk

1tsp vanilla extract

60g Yeo Valley 5% Super Thick yogurt

4 thick slices of brioche

2tbsp oil

60g Yeo Valley unsalted butter

To serve:

Yeo Valley Apple and Berry Compote

Yeo Valley Vanilla Creme Fraiche

Mixed berries

Method

1. Whisk together the eggs, milk, vanilla extract and yogurt, then lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins, then carefully turn over and soak for 2 mins more.

2. Heat 1 tbsp of the vegetable oil and butter in a non-stick frying pan over a medium heat until foaming. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices.

3. Serve with more yogurt or crème fraiche, compote & berries

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