zoom Cherry & almond brioche french toast

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    Cherry & almond brioche French toast

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    Cherry & almond brioche French toast

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes

    Serves: 4


    425g can black cherries in light syrup
    3 tsp Tate & Lyle Fairtrade Cane Icing Sugar, plus extra for dusting
    1 medium British Blacktail Free Range Egg
    250ml whole milk
    1⁄2 tsp almond extract
    8 slices sliced brioche loaf
    2 tbsp unsalted butter
    150g pot vanilla yogurt
    1 tbsp toasted flaked almonds


    1 Put a sieve over a small saucepan and drain the cherries. Set the cherries aside and simmer the juices for 5 minutes until reduced. Add 1 tsp icing sugar and the drained cherries to the saucepan and simmer for another 5 minutes, until the cherries are coated in a glossy syrup.

    2 Meanwhile, set your largest frying pan over a medium-highheat. In a large, shallow dish, whisk the egg, milk, almondextract and remaining 2 tsp icing sugar. Add 4 brioche slices to the mixture, soaking on each side for about 45 seconds until they’ve absorbed plenty of the mixture but aren’t too soggy. Add 1 tbsp butter to the frying pan and, when foaming, fry the brioche for 4 minutes on each side until golden and puffed up. Arrange on plates while you prepare the remaining slices in the same way, frying in the remaining 1 tbsp butter.

    3 Serve 2 slices of brioche per person. Top with a spoonful of vanilla yogurt and the warm cherries and syrup (reheat briefly if necessary). Scatter with the toasted almonds and dust with a little icing sugar to serve.

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    Cook’s tip

    You may need to adjust the heat under the pan while frying the French toast. You want it to be golden all over without turning too dark.


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