This French family classic, brioche perdue, is traditionally made with day-old bread but now it's often made with brioche as a breakfast treat.
- 250 ml (1 cup) milk
- 50 g caster sugar
- ½ vanilla bean, split lengthways
- 1 egg
- 12 cm piece brioche loaf
- 50 g butter
- icing sugar, for dusting
- ground cinnamon, for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the milk, 30 g of the caster sugar and the vanilla bean in a small pan. Bring to a simmer, then transfer to a wide dish to cool.
Beat the egg with the remaining 20 g sugar.
Cut the brioche into 6 thick slices. Briefly dip each slice in the cooled milk mixture, then lightly coat with the egg mixture.
Heat the butter in a large frying pan and cook the brioche on each side until golden brown.
Dust the brioche generously with icing sugar and dust with a little cinnamon. Serve immediately on its own or with red fruits.
Image by Benito Martin. Styling by Lynsey Fryers. Food preparation by O Tama Carey. Creative concept by Belinda So.