- 1 loaf of brioche, sliced fairly thickly
- Scant 1 cup pecan butter, plus extra to serve
- 4 eggs
- Scant 1⁄3 cup caster (superfine) sugar
- 2 cups almond milk
- Generous 3/4 cup fresh blueberries, plus extra to serve
- Icing (confectioners’) sugar, for dusting
- Maple syrup
- Natural yogurt
The day before, spread one side of each brioche slice with pecan butter and arrange the slices in overlapping layers in a shallow ovenproof dish, with the nut butter sides facing down.
In a large bowl, whisk the eggs, sugar and almond milk until combined, then pour evenly over the brioche. Dot the blueberries all over the surface, cover the dish with cling film and refrigerate overnight.
The next day, preheat the oven to 175ºC/350ºF/gas mark 4. Remove the cling film from the dish, place in the oven and bake for 30 minutes, or until golden brown and puffed up, and no more liquid remains. Leave to cool a little to warm, then dust with icing (confectioners’) sugar.
Serve with a maple syrup, a spoonful of yogurt, some more blueberries, and pecan butter.
About this recipe
In France they actually call French toast “pain perdu” (lost bread), and make it using stale, leftover bread. Well, we thought that sounded a bit sad so we’ve opted for brioche to help give this breakfast an added “je ne sais quoi”.
Recipe excerpted with permission from The Nut Butter Cookbook by Pippa Murray. Photo: Adrian Lawrence.