Orange flour

Lemon and Cinnamon Brioche French Toast with Butterscotch Sauce

Yellow lemon

(sorry, no photo currently. It was so good that I gobbled it up too fast!)


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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This entry was posted on June 15, 2013 by in Dessert, French and tagged , , , , , , , , .
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