Recipe: Lemon and cinnamon brioche french toast


(Sorry, no photo currently. It was so good that I gobbled it up too fast!)


2 slices brioche (from brioche loaf)

1 egg

1/2 cup milk

1/2tsp ground cinnamon

zest of 1 lemon

vanilla ice cream

For the butterscotch sauce:

50g butter

50g brown sugar

50g golden syrup

vanilla pod, split

juice of 1/2 small lemon

75ml double cream

pinch of salt


For the butterscotch sauce:

  • Place butter, sugar, syrup and vanilla into a small saucepan and bring to a gentle simmer
  • Remove from the heat and add the lemon juice
  • Stir in double cream and remove vanilla pod
  • Set aside until needed

For the french toast:

  • Beat egg with milk and cinnamon
  • Soak brioche for 20 on one side
  • Flip brioche to soak other side and sprinkle 1/2 lemon zest over soaked side
  • Heat up a non-stick skillet over a medium heat and place brioche lemon zest side down into pan
  • Cook for a minute of so until bottom side begins to brown – meanwhile, sprinkle the remaining zest over the second side
  • Flip brioche to cook second side, then transfer to a plate and serve topped with a ball of ice cream and drizzled with butterscotch sauce
  • Eat immediately before ice cream completely melts!

*Sauce will keep for several months in a jar in the fridge