Treat your mum this Mother's Day with breakfast in bed. Whilst we can't open up our cafe doors this Sunday, we can share one of our Pump Street Bakery classic recipes with you so you can rustle it up in the comfort of your own home. Here's the recipe for our Brioche French Toast.
Recipe (makes four servings)
200 ml single cream
1/2 tsp vanilla seed paste
1 tbsp golden caster sugar
4 generous, thick slices of brioche, one day old
2 tbsp butter and a tablespoon of vegetable oil for the pan
12 rashers of bacon
First, make the custard. This can be done up to one day before you want to cook the French toast. Whisk the eggs vigorously, then add the single cream, vanilla and sugar and whisk again.
When you’re ready to cook, place the egg mixture in a shallow dish or tub to allow space for all of the bread to lie flat and soak. Preheat a griddle or a couple of frying pans to a medium heat, and melt the butter and the oil.
Place all of the bread in the egg mixture. After a minute or so, turn it over and gently press all over, allowing it to soak up the egg like a sponge.
Remove the bread from the mix, pressing gently to remove excess egg and to make sure it is fully soaked. Place it on the griddle. Cook for a few minutes on either side until a small cut in the middle shows a tender and moist (but not wet) interior, like cooked bread pudding.
In the meantime, slice the banana and fry the bacon.
Serve the French toast topped with bananas and bacon, with maple syrup on the table to pour.
Sign up to get the latest on sales, new releases and more …