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Salted Caramel Brioche French Toast

Treat yourself to a breakfast like no other with an indulgent stack of Salted Caramel Brioche French toast, topped with generous scoops of Murray River Salted Caramel & Hazelnut ice cream.

Ingredients
4 Servings
Made with
Murray River Salted Caramel with Hazelnuts

Method

1
Step One

In a large bowl, whisk the eggs, milk, sugar and vanilla until smooth.

2
Step Two

Transfer to a shallow baking tray and add the slices of brioche in a single layer. Soak for 5 minutes, turning the slices over halfway through.

3
Step Three

Meanwhile add a tablespoon of butter to a large frypan over medium heat. Once the butter has melted and is bubbly, and one slice of the coated brioche. Cook 2-3 minutes each side until browned. Repeat with the remaining slices.

4
Step Four

To prepare the salted caramel sauce, add the sugar to a saucepan over medium heat and stir constantly until it has melted and just started to brown.

5
Step Five

Remove from heat and immediately add the butter, continuing to stir until the butter has melted.

6
Step Six

Return to heat and slowly add the cream, stirring. Stop stirring and allow to boil for a minute or so, then stir in the salt. Remove from heat and allow to cool slightly – it will thicken as it cools.

7
Step Seven

To serve, stack 2 slices of brioche, top with scoops of Connoisseur Murray River Salted Caramel & Hazelnut 1L, chopped roasted hazelnuts and a drizzle of salted caramel.