Brioche French toast with raspberry jam

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olive magazine

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Recipe by olive magazine

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1. Put the brioche slices in a large shallow dish, whisk together the eggs and milk and pour over. Leave to soak for at least half an hour (this can be done the night before and kept in the fridge).
2. Heat the butter in a large frying pan and cook the brioche, a slice or two at a time, for 2 minutes on each side, or until golden brown and cooked through. Keep warm in a low oven and repeat until all the slices of brioche are cooked.
3. Cut the slices in half and arrange on a platter scattered with raspberries. Serve with raspberry jam for spreading.

Per serving

209 kcalories, protein 7.6g, carbohydrate 17.8g, fat 12.4 g, saturated fat 5.4g, fibre 1.6g, salt 0.45 g

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• Mrs Horse

  10 September 2009

  Mrs Horse rated and commented on this recipe

  

  This is so tasty! my husband loves having this for a weekend breakfast!

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Ingredients

• 8 slices brioche , from a big loaf
• 4 eggs
• 100ml milk
• 25g butter
• 300g frozen raspberries , defrosted
• raspberry jam , to serve

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Serves 8

Preparation and cooking times

Ingredients

• 8 slices brioche , from a big loaf
• 4 eggs
• 100ml milk
• 25g butter
• 300g frozen raspberries , defrosted
• raspberry jam , to serve

Per serving

209 kcalories, protein 7.6g, carbohydrate 17.8g, fat 12.4 g, saturated fat 5.4g, fibre 1.6g, salt 0.45 g

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