Baked pecan brioche French toast

Baked pecan brioche French toast

By
From
The Pip & Nut Butter Cookbook
Serves
4
Photographer
Adrian Lawrence

In France they actually call French toast “pain perdu” (lost bread), and make it using stale, leftover bread. Well, we thought that sounded a bit sad so we’ve opted for brioche to help give this breakfast an added “je ne sais quoi”.

Ingredients

Quantity Ingredient
1 loaf brioche, sliced fairly thickly
200g pecan butter, plus extra to serve
4 eggs
55g caster sugar
500ml almond milk
100g fresh blueberries, plus extra to serve
icing sugar, for dusting

To serve

Quantity Ingredient
maple syrup
natural yoghurt

Method

  1. The day before, spread one side of each brioche slice with pecan butter and arrange the slices in overlapping layers in a shallow ovenproof dish, with the nut butter sides facing down.
  2. In a large bowl, whisk the eggs, sugar and almond milk until combined, then pour evenly over the brioche. Dot the blueberries all over the surface, cover the dish with cling film and refrigerate overnight.
  3. The next day, preheat the oven to 175°C. Remove the cling film from the dish, place in the oven and bake for 30 minutes, or until golden brown and puffed up, and no more liquid remains. Leave to cool a little to warm, then dust with icing sugar.
  4. Serve with a maple syrup, a spoonful of yoghurt, some more blueberries and pecan butter.
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