I like hosting. It’s one of my favourite things. I have guest towels and I like to show off how fluffy they are. It brings me joy to take care of my friends and family – to pour them a glass of wine when they arrive, to make them a cup of tea in the morning and serve them a brilliant brunch. French toast is my go to brunch food – it’s completely delicious and incredibly easy. You can prepare it the night before, or whip it up in the morning and it’s sure to impress your guests.
This particular French Toast recipe incorporates my new favourite flavour combination – lemon and raspberry. Fresh, citrusy, sweet and tart – everything that’s good in the world. The added crunch of the poppyseed compliments the doughy goodness of the brioche. This recipe serves three – but you can easily dial it up or down depending on how many guests you have.
- 3 eggs
- 1/2 cup of semi-skimmed milk
- 1/4 cup of double cream
- 1 tbsp. honey
- 1 tbsp. poppy seeds
- 1 lemon
- 9 slices of brioche – slightly stale is best
- 1 cup of frozen raspberries
- 2 heaped teaspoons of icing sugar
1. Whisk together the eggs, milk, cream, honey, poppy seeds and the zest of the lemon until combined and smooth.
2. Lay your brioche slices in a shallow dish and pour over the egg mixture. Smush them around a bit to make sure they’re all covered (technical term, there…)
3. Leave to soak in that eggy goodness. Place the raspberries, juice of half the lemon and icing sugar in a pan over a low-to-medium heat.
4. Stir occasionally until the raspberries break down into a warm sauce. Add more sugar to taste.
5. Set aside and melt a knob of butter in a frying pan on a low-to-medium heat. Place the slices of brioche into the pan.
6. Flip after a couple of minutes. Cook until both sides are golden brown.
7. Keep going until all your slices are done. Depending on how big your frying pan is, you might want to keep the finished slices warm in the oven.
8. Serve with a drizzle of coulis and a glass of fresh juice. ‘Cos you’re the hostess with the mostest, after all.