This easy but impressive breakfast is a real breeze to make. As well as bringing a gorgeous colour to the dish, the raspberries add a delicious sharpness that contrasts beautifully with the sweet toffee sauce.

  • Measure the milk into a jug and crack in the eggs. Whisk lightly together, adding the icing sugar and vanilla and stirring well until completely combined to form a custard.
  • Spread the brioche out in a single layer in a baking dish and pour over the vanilla scented custard. Set aside for 20 minutes or so until the bread has soaked up all the liquid.
  • Whilst the brioche is soaking, make the sauce. Add the brown sugar to a heavy bottomed saucepan and pour in 150ml cold water. Bring up to the boil and simmer for a minute or so, stirring until the sugar has completely dissolved. Add the butter, cream and vanilla and simmer until melted, stirring well until you have a nice glossy sauce. Set aside, loosely covered with a lid or sheet of foil to keep warm.
  • Heat a knob of butter in a large, preferably nonstick, frying pan. Once it has melted, swirl it around the pan to coat it well all over. Add the brioche slices in a single layer and fry undisturbed over a medium heat for 3 minutes. Depending on the size of your frying pan you may need to cook them in two batches. Use a palette knife or fish slice to carefully turn each slice over and fry for a further 2 minutes. The brioche should be deep golden brown on both sides.
  • Add each piece to a dessert plate, scatter over the raspberries and dust lightly with icing sugar. Finally drizzle over a little toffee sauce and serve immediately whilst hot.

For the French toast:

  • 500ml milk ( whole or semi skimmed)
  • 3 eggs
  • 25g icing sugar
  • 1 tsp vanilla extract
  • 6 thick ( about 2cm) slices cut for a brioche loaf
  • A little unsalted butter for frying the bread

For the sauce:

  • 150g dark brown sugar
  • 150ml cold water
  • 75g butter, cut into cubes
  • 100ml double cream
  • 1 tbp vanilla extract

For the garnish

  • 2 x 225g punnets of BerryWorld Raspberries
  • A little icing sugar to dust


per 100g Per Serving
Energy (KG) 736 2115
Energy (kcal) 176 506
Fat (g) 9.7 27.8
Saturated Fat (g) 5.6 16.2
Carbohydrates (g) 19.3 55.7
Fibre (g) 1.6 4.6
Sugar (g) 13.4 38.5
Protein (g) 3.1 9.0
Salt (g) 0.3 0.8