Brioche French Toast with Rosewater, Strawberries and Pistachios
Custardy Brioche French Toast with rosewater-scented strawberries and crunchy pistachios.
Serves: 2
For the Strawberries:
  • 1 small punnet of strawberries
  • 2 tsp icing sugar (powdered sugar)
  • ¼ tsp rosewater
For the French Toast:
  • 2 eggs
  • ⅔ cup milk
  • 2 tsps brandy (or vanilla, if you prefer)
  • 2 slices of brioche a tete, at least an inch thick
  • butter and a drop of oil, to cook with
To serve:
  • chopped pistachios
  • dusting of icing sugar, extra
  1. First, clean and hull your strawberries, and then slice them in half. Place the sliced strawberries in a shallow bowl, sprinkle over the sugar and rosewater, and then stir and toss together well. Set aside (in a warmish spot, if possible) while you make the french toast.
  2. In a wide and shallow bowl (I use a lipped dinner plate), whisk together the eggs, milk and brandy extremely well. Place one of the slices into the custard mixture and leave for about 30 seconds on each side, soaking in as much of the custard as possible, and then do the same with the second piece.
  3. When both pieces are soaked, you can sort of stack them and leave them in the bowl, while you heat a large non-stick pan with a teaspoon of butter and a teaspoon of oil over a medium heat.
  4. When the butter foams, add the first piece of french toast, and cook it slowly until it is golden brown on both sides, and cooked through. This will take about 3-4 minutes all up.
  5. Throw a new piece of butter and little more oil into the pan and repeat with the second piece.
  6. Serve each piece of toast with a big pile of glistening strawberries, a generous sprinkling of chopped pistachios, and a dusting of sugar. Gorgeous!
Recipe by The Sugar Hit at