The Best Brioche French Toast with Salted Caramel Sauce
Deliciously light and golden French Toast, perfectly paired with homemade salted caramel sauce
Servings: 4
Ingredients
Brioche French Toast
- 4 Eggs
- ⅔ cup Buttermilk
- ⅓ cup Milk
- 1 tsp Vanilla extract
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
- 2 tbsp Butter for greasing
- 400g loaf Brioche bread
Salted Caramel Sauce
- ½ cup cream
- 125 g caster sugar
- 20 g butter
- ½ tsp sea salt
Instructions
Brioche French Toast
- Cut the Brioche into thick slices and place on a plate, next to your stove
- In a bowl, whisk the eggs, milk and buttermilk, vanilla, cinnamon and nutmeg
- Heat a non-stick pan on low-medium heat and melt some of the butter. (I use a larger non-stick baking dish on the long burner of my stove, as I like to cook 6 slices at a time)
- Dip a slice of bread into the egg mixture, then flip it over with a fork to coat both sides (don't leave the bread soaking in the mix, as the toast will be too soggy)
- Place the dipped bread into the pan and cook for 2-3 minutes on each side, until golden brown. Add more slices to the pan, but make sure you leave enough room to flip the slices over.
- Serve Brioche French Toast with my Homemade Salted Caramel Sauce, macerated strawberries, caramel bananas and vanilla ice-cream
Salted Caramel Sauce
- In a microwave safe bowl, heat the cream until it reaches boiling (around 1½ minutes)
- In a medium sized saucepan (1½ litre minimum), melt the sugar over medium heat, stirring until dissolved and caramelised. This should take around 10 minutes
- Take the saucepan off the heat and very carefully add the cream. It will bubble and steam quite a lot!
- whisk in the butter and salt
- pour caramel into a bowl and cover with plastic wrap -the plastic wrap should sit directly onto the caramel
- Once cool, it can be stored in the fridge in a sealed container for up to 2 weeks
- To serve with the Brioche French Toast, just reheat and pour over toast and toppings
Notes
As I make these for my family of 6 (and adjust the quantities) and I like us to all sit down together, I pop the cooked toast into my oven to keep warm. Lay them onto a lined baking sheet, but don't cover them with foil, as this will make the toast lose it's crispiness.