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.

4 Servings


Step One

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

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.

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.

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.

Step Five

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

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.

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.