Strawberries & Cream French Toast
By James Brace
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 2
- Difficulty
- Medium
Ingredients
- 1 unsliced brioche loaf
- 250–300g strawberries, chopped (reserve some whole for garnish)
- 150g high-quality strawberry jam
- 2 St. Ewe rich yolk eggs
- 1 tsp vanilla bean paste
- 1 tsp light brown soft sugar
- 50ml milk
- 227g Rodda’s clotted cream
- Icing sugar, for dusting
- Butter, for cooking
Directions
- Preheat the griddle to medium heat.
- In a bowl, whisk together the eggs, vanilla bean paste, brown sugar, milk, and about 2 teaspoons of clotted cream until smooth.
- Cut the brioche loaf into two very thick slices (about 3 inches thick). Carefully cut a small pocket into the bottom of each slice for filling.
- Spoon about 1 teaspoon of strawberry jam into each pocket, then fill with chopped strawberries.
- Dip each stuffed slice into the egg mixture, ensuring all sides are fully coated.
- Add butter to the griddle and place the brioche slices on top.
- Cook on all sides, turning gently, until the egg mixture is set and the bread is golden brown.
- Remove from the griddle and plate up.
- Top with additional jam and clotted cream (cream-first or jam-first—your choice), then garnish with whole strawberries and a dusting of icing sugar.
