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Stale brioche works best, however you can use it on the day it’s baked, or two to three days later. Extra slices can be used to make epic ham and cheese toasted sandwiches.

Left over egg mixture will keep in the fridge for a few days.


11/2 c milk

1/4 c golden caster sugar

2 eggs , lightly beaten


Slice day old brioche into not too thick slices.

Gentle heat milk but don't boil.

Add to sugar and whisk until a little melted.

Once cooled, whisk in the eggs.

Add sliced brioche and soak for a few minutes each side.

At the same time, heat a pan over a medium to low heat. Just before you add the toast, add a blob of butter.

Fry until golden on each side. It’s ok to flip a few times.

Serve with whatever toppings you like.

Berries and maple syrup are my favourite.


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