Brioche french toast lemon cream and berries


We all had breakfast at tant pour tant yesterday after visiting the market. Best breakfast for a very long time! Pain Perdu was on the menu- ( Brioche French Toast/Lemon Cream and Berry Compote). Decided it was something to try and recreate. Should have picked up the Brioche at the Harvest Market but forgot…so decided to make some. Found a recipe that looks a lot harder than it actually was. You do need time though, as it needs to rise three times.

Recipe for Brioche ( Click to see)

French toast Brioche


2 eggs

4 tbspns milk

Vanilla Essence

Butter for frying


Slice Brioche. Mix egg and milk, add vanilla. Melt small amount of butter in frypan. Dip Brioche into egg mixture. Fry Brioche until golden brown.

Lemon Cream


1 large egg

1 large egg yolk

60 grams  unsalted butter

1/2 cup sugar

2 lemons  juiced

zest one lemon

1 cup thickened cream whipped  ( I used an amazing double cream instead..yeah I know but it’s a special occasion breakfast!)


Heat the butter over medium heat until melted, while so doing, beat the eggs and sugar together. Add the egg mixture to the butter, then add the juice and zested peel, mixing until thickened. Then, once turned slightly thicker then custard, transfer to a container, let cool, then refrigerate. Combine with whipped cream ( or as I did …with double cream)

Raspberry Compote


1 1/2 cups fresh raspberries

1/4 cup caster sugar

1/2 tsp lemon juice


Bring to boil then turn down to a simmer until sugar is dissolved. Once a syrup like consistency, remove from heat ( about 7 or 8 minutes)

Assemble the French Bread Brioche with Lemon Cream and Raspberry Compote.

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