Brioche French Toast with Nectarines & Blueberries

Extract from Fearless Food © Lynda Booth 2017

I grew up with “eggy bread” on a Sunday morning. It can be made with any bread but brioche works well for a treat. The choice is to go savoury, eliminate the sugar and opt for bacon and maple syrup or go for this dessert version with whatever fruits are in season.

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To prepare the Brioche French Toast with Nectarines & Blueberries

Preheat the oven to 150˚C, 130˚C Fan, 300˚F, Gas 2.

To cook the French toast

Mix the eggs and sugar in a wide, shallow bowl and using a hand whisk, gradually incorporate the milk and vanilla extract. Add the rum if using.

When ready to cook, heat a frying pan with a knob of butter. Dip two slices of the brioche into the egg mix and turn them over to coat. When the butter is foaming, add the soaked brioche and cook until lightly golden on each side. Place on a tray and keep warm in the oven while you cook the other slices. You will need to wipe out the pan with kitchen paper and add a fresh knob of butter when panfrying each batch.

To cook the fruit

Halve the nectarines and remove the stone. Choose a pan that will hold them in a single layer. Heat the pan and when hot, sprinkle the sugar over the base. When the sugar begins to melt, add the nectarines flesh side down and cook, without moving, until caramelised on the underside. Flip the nectarines over, add a dash of water and continue cooking on a low to medium heat. When the nectarines are warmed through, remove to a plate. Add the blueberries to the pan and, if needed, another dash of water. Simmer for a few minutes until the blueberries release some of their juice. Spoon the fruit over the brioche, along with some of the syrup. Top with a spoonful of crème fraîche.


  • Serves 6

For the French toast
2 large eggs
70g caster sugar
100g whole milk
1 tsp vanilla extract
10g rum (optional)
40g butter, unsalted
6 thickish slices of brioche

For the fruit
3 ripe nectarines (or peaches)
handful of blueberries, fresh or frozen
20g castor sugar
crème fraîche, for serving

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