Prep 10 m
Cook 15m
6 to 8


    • 250 ml milk
    • 250 gms cooking cream
    • 50 gms sugar
    • 2 whole eggs
    • 5 ml vanilla extract
    • Small knob of butter
    • Brioche bread, sliced (approximately 1-inch thickness) 

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Ingredient Substitution Guide


1. Combine the first five ingredients in a mixing bowl. Whisk until everything is incorporated.

2. Heat a saucepan over medium-high heat. Add butter and let it melt.

3. Dip the brioche slices into the batter one by one, letting them absorb some of it. Shake off any excess liquid, placing the slices onto the hot pan. Fry on one side until it is cooked and caramelised, then turn over and brown the other side. Depending on the thickness of your slices, you might also need to bake them in the oven for 5 minutes at 170 degree celsius.

4. Once ready, plate the toast and serve with jam or syrup, or – one of my personal favourites – caramel and berries.


• You can slice a whole brioche loaf or, for example, use four slices (for two servings – two slices each). The rest of the batter can be stored for later use in an airtight container in the fridge for upto a week.

• For a savoury version, dip the slices in the same batter but prior to frying, also coat them in a mixture of shredded Parmesan cheese and dried Italian herbs. Once cooked, top with beef or turkey bacon and a fried egg, with buffalo sauce on the side

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