Ingredients
Nut-free 
10 minutes preparation time + 10 minutes cooking time 
4 French Toast
- 2 eggs
- 125 ml (1/2 cup) full-cream milk
- 1 tablespoon caster sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 4 thick slices (about 5 cm / 2 inches thick) brioche or challah (a soft white milk bread also works well)
To Serve
- 4 pouches Tamar Valley Dairy The Creamery Pouches
- A few handfuls of fresh fruit, depending on the yoghurt flavour (optional - equally delicious with just the yoghurt)
- Icing sugar, for dusting (optional)
Method
- In a large, wide, shallow dish, whisk together the eggs, milk, sugar and vanilla until smooth and well combined.
- Add the brioche slices and soak for about 1 minute. Turn and soak the other side, then gently press or drag the slices through the remaining mixture to absorb any excess custard.
- Heat a large frying pan over medium heat and add a small knob of butter, swirling to coat the base.
- Add the soaked brioche slices and cook for 2-3 minutes on each side, or until golden brown and lightly caramelised.
- Transfer to serving plates. Top each slice with a generous squeeze of yoghurt.
- Finish with fresh seasonal fruit (if using) and a light dusting of icing sugar. Serve warm.
NOTES
- Bread choice matters: Slightly stale brioche or challah works best as it absorbs the custard without becoming too soft.
- Thickness is key: Thick slices (around 5 cm / 2 inches) give you that custardy centre with a golden exterior.
- Heat control: Medium heat is ideal - too hot and the outside will burn before the inside cooks through.
