- 400g brioche loaf
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 120g whole milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 75ml Irish cream liqueur
- 100g unsalted butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g golden caster sugar
- 250g crème fraîche
Use a bread knife to remove the crusts and square up the brioche loaf. Cut the loaf into 3cm slices, then cut each slice into three rectangular fingers. Whisk together the eggs, milk and Irish cream liqueur in a shallow dish. Put the brioche fingers in the egg mixture and leave for about 5 seconds on each side until they are soaked but still holding their shape.
Put a large frying pan on a medium heat, add the butter and heat until sizzling. Add the brioche fingers to the pan and slowly cook on a medium-high heat, turning so all sides are an even, golden brown. Remove the toast from the pan and toss in the sugar, then transfer them to a baking tray or rack. Use a blowtorch to caramelise the sugar on all sides or, if you don’t have a blowtorch, grill on each side for 1 min, or until the sugar has melted. Leave the brioche to cool and the sugar crust to harden.
Tip the crème fraîche into a bowl and whisk until it thickens and forms soft peaks – initially it will loosen but continue to whisk. Serve a big pile of the toast in the middle of the table with the crème fraîche for dipping into or spreading over.