Recipe: Lemon and Cinnamon Brioche French Toast with Butterscotch Sauce

French Toast (Photo credit- yoppy : Foter : CC BY)

French Toast (Photo credit- yoppy : Foter : CC BY)

This recipe is extremely addictive; soft, buttery brioche, citrusy lemon, warming cinnamon, creamy ice cream and sticky, sweet butterscotch sauce. The whole ensemble may not be strictly french, but why not embrace fusion. To turn this into a slightly more healthy breakfast dish, swap out the ice cream and butterscotch sauce for some fresh blueberries and natural Greek yoghurt.


2 slices brioche (from brioche loaf)

1 egg

1/2 cup milk

1/2tsp ground cinnamon

zest of 1 lemon

vanilla ice cream

for the butterscotch sauce:

50g butter

50g brown sugar

50g golden syrup

vanilla pod, split

juice of 1/2 small lemon

75ml double cream

pinch of salt


for the butterscotch sauce:

– place butter, sugar, syrup and vanilla into a small saucepan and bring to a gentle simmer

– remove from the heat and add the lemon juice

– stir in double cream and remove vanilla pod

– set aside until needed

for the french toast:

– beat egg with milk and cinnamon

– soak brioche for 20 on one side

– flip brioche to soak other side and sprinkle 1/2 lemon zest over soaked side

– heat up a non-stick skillet over a medium heat and place brioche lemon zest side down into pan

– cook for a minute of so until bottom side begins to brown – meanwhile, sprinkle the remaining zest over the second side

– flip brioche to cook second side, then transfer to a plate and serve topped with a ball of ice cream and drizzled with butterscotch sauce

– eat immediately before ice cream completely melts!

*sauce will keep for several months in a jar in the fridge


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