Try this Maple and Walnut Brioche French Toast. Yum! Even yummier with Billecart Salmon Brut Nature Champagne.
Find it in Pop Up Wine's fabulous range of Champagne.
Thank you to #donnahaymagazine for this fantastic recipe!
INGREDIENTS
- 2 Eggs
- ½ Cup (125ML) Single (Pouring) Cream
- 2 Cups (240G) Finely Chopped Walnuts
- 4 x 3CM - Thick Slices Brioche
- Melted Unsalted Butter, For Brushing
- Grated Fresh Nutmeg and Maple Syrup, To Serve
METHOD
- Place the eggs and cream in a small shallow tray and whisk to combine. Spread the walnut on a separate tray. Dip the brioche into the egg mixture and allow to soak for 30 seconds. Press each side into the walnut.
- Heat a large non-stick frying pan over medium heat and brush with butter. Cook the brioche, in 2 batches, for 3–4 minutes each side or until golden brown. Sprinkle with nutmeg and drizzle with maple to serve.
Serves 2