Rich brioche French toast, served with lashings of whipped cream, salted caramel sauce and a sneaky chocolate egg. The ultimate breakfast treat for Easter Sunday.
3 free-range eggs
¾ cup milk
2 Tbsp salted caramel sauce, plus extra to serve
9 slices sliced brioche
80 g butter
fresh strawberries, to serve
aerosol whipped cream, to serve
- In a bowl, place eggs, milk and salted caramel sauce. Whisk to combine.
- Place a large-sized frypan over a medium heat. Add half the butter. When bubbly, dip 2-3 slices of the brioche into the egg mixture and add to the pan
- Cook for 2 minutes each side, turning when golden. Transfer to a tray. Keep warm in a slow oven (150°C). If you like, add a little more butter to the pan and cook another batch of brioche. Using the remaining butter to cook the remaining slices.
- Cut slices in half and stack three per serve. Top with berries, and whipped cream. Drizzle with extra salted caramel sauce before serving.