WHAT TO EAT THIS WEEKEND

Baked pecan brioche French toast

Quickly prep the night before, then pop in the oven and bake when you’re ready for breakfast

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Brought to you in partnership with

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Quickly prep the night before, then pop in the oven and bake when you’re ready for breakfast

Posted

Brought to you in partnership with

  • Serves 4
  • Preparation time 20 minutes
  • Cooking time 30 minutes
  • 1 loaf of brioche, sliced fairly thickly
  • 200g pecan butter, plus extra to serve (we used Meridian Pecan Butter, available at Asda)
  • 4 eggs
  • 55g caster sugar
  • 500ml almond milk
  • 100g fresh blueberries, plus extra to serve
  • Icing sugar, for dusting
  • Maple syrup, to serve
  • Natural yoghurt, to serve
  1. 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 clingfilm and refrigerate overnight.
  2. The next day, preheat the oven to 170ºC/fan 160ºC/gas mark 4. Remove the clingfilm from the dish, place in the oven and bake for 30 minutes, or until golden brown and puffed up, and no more liquid remains. 
  3. Leave to cool a little to warm, then dust with icing sugar. Serve with maple syrup, a spoonful of yoghurt, some more blueberries and pecan butter.

RECIPE EXTRACTED FROM PIP & NUT: THE NUT BUTTER COOKBOOK

RECIPE EXTRACTED FROM PIP & NUT: THE NUT BUTTER COOKBOOK

PIP & NUT: THE NUT BUTTER COOKBOOK BY PIPPA MURRAY 

Published by Quadrille, photography by Adrian Lawrence

£ 15.00

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Tagged in:
Breakfast
Comfort food
Bread

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