'Jam & Cream' French Toast

Ingredients

Nut-free

10 minutes preparation time + 10 minutes cooking time

French Toast

To Serve

4 generous spoonfuls of thick Greek yoghurt, mascarpone, or whipped cream
4 spoonfuls of St. Dalfour fruit spread - A few of my favourites are, fig, black cherry, blueberry, and raspberry
Pure icing sugar, for dusting (optional)

In a large, wide, shallow dish, whisk together the eggs, milk, sugar, and vanilla until well combined.
Add the brioche slices to the dish and let them soak for 1 minute. Flip and soak the other side, then drag the slices through the remaining mixture to absorb any leftover custard.
Place a large frying pan over medium-high heat and add a small knob of butter. Swirl to coat the base.
Add the soaked brioche slices and cook until golden brown on both sides.
Transfer to serving plates. Top each slice with a generous spoonful of yoghurt, mascarpone, or cream. Use the back of a spoon to create a little well in the centre.
Fill each well with a generous spoonful of your favourite St. Dalfour fruit spread.
Dust with icing sugar, if using, and serve warm.

NOTES

Bread: Brioche is ideal for its rich, buttery texture, but challah or thick-cut white sourdough can also work well. Slightly stale bread absorbs the custard better and holds its shape during cooking.
Jam selection: St. Dalfour Fruit Spreads are naturally sweetened with fruit juice, making them a lovely match here. Choose a jam with a bit of tartness (like raspberry or black cherry) to balance the richness of the cream and brioche.
Dairy options: For a lighter option, thick Greek yoghurt works beautifully and adds tang. Mascarpone gives a luxurious, dessert-like feel. Lightly whipped cream is indulgent and classic - add a splash of vanilla if you like.
Serving tip: This is best served immediately while the French toast is warm and the cream is cool. If cooking in batches, keep the first slices warm in a low oven (100°C/210°F) on a tray lined with baking paper.