The West

Creme brulee French toast
Picture: Michael O'Brien

Serves 6

1 loaf unsliced brioche

1 1/3 cups milk

2/3 cup cream

4 eggs

1/3 cup caster sugar

1 tsp vanilla paste

2/3 cup caster sugar extra

berries to serve

Pre-heat your oven to 180C. Cut the brioche into 2cm slices. Whisk together the milk, cream, eggs, sugar and vanilla paste. Pour into a flat dish and place the brioche into the custard mixture, leaving for 5 minutes to soak. Arrange the soaked slices of brioche on to a lined baking tray. Place in the oven for 25 minutes or until golden. With the remaining sugar, heat in a small pot and allow to caramelise. Once golden, drizzle over the cooked brioche slices and serve with berries.

The West Australian

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