Spiced Sugar Brioche French Toast
with Berry Compote, Yoghurt & Candied Nuts | Serves 2
Skip the café queue and add some sweetness to brunch time with our spiced sugar brioche French toast. Stack it high with mixed berry compote and candied nuts, then top with yoghurt for a decadent dish worth savouring.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
pistachios
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 packet
pecans
(Contains Pecan; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1 packet
light thickened cream
(Contains Milk;)
1 packet
brioche slices
(Contains Egg, Gluten, Milk, Wheat; May be present: Lupin, Sesame, Soy, Milk, Almond, Hazelnut. )
1 packet
mixed berry compote
(May be present: Milk. )
1 sachet
sweet golden spice blend
(May be present: Gluten, Milk, Soy, Wheat. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
40 g
sugar
1
egg
(Contains Egg;)
2 tbs
brown sugar
1 tbs
water
Nutritional Values
Utensils
Cooking Steps
In a shallow bowl or plate, combine the sweet golden spice blend and white sugar. Set aside.
Roughly chop the pistachios and pecans.
In a large shallow bowl, whisk the egg and light thickened cream to combine. Add the brioche slices to the egg mixture and gently turn to coat. Set aside to soak for 10 minutes.
While the brioche is soaking, heat a large frying pan over a medium-high heat. Cook the nuts, brown sugar, the water and a pinch of salt, stirring, until bubbling and the mixture has thickened and darkened, 4-5 minutes. Transfer to a sheet of baking paper and spread out to cool.
Wipe out the pan and return to a medium heat with a drizzle of olive oil. When the pan is hot, gently remove the brioche from the egg mixture and cook, in batches, until lightly browned and set, 2-4 minutes each side. Transfer the cooked brioche to the spiced sugar and turn to lightly coat.
TIP: Add some butter to the pan for extra flavour!
Divide the spiced sugar brioche French toast between plates. Top with the Greek-style yoghurt and the mixed berry compote. Sprinkle with the candied nuts to serve.