There’s something quietly magical about French toast. It’s one of those breakfasts that feels like a holiday morning — even when you’re standing barefoot in your own kitchen and the dog’s watching you like you’re slow-roasting a steak.
For me, French toast is about slowing down. Growing up, it was one of Mum’s “treat breakfasts” — the kind she’d pull out when she wanted an ordinary day to feel special.
This version is a little more grown-up. We’re swapping plain bread for thick brioche buns. They soak up the custard like a sponge, cook golden and crisp on the outside, and stay soft and custardy in the middle. Pure heaven.
Then comes the colour: summer berries piled high like you’ve raided the markets. No need to over-sweeten them — they bring that fresh, bright pop you want with something rich. A drizzle of real maple syrup is non-negotiable (the imitation stuff tastes fake and won’t do your dish any favours), then a spoonful of thick Greek yoghurt for that tangy balance.
Simple. Fresh. A little bit fancy — without any fuss.
Watch my tutorial on YouTube and follow along with the recipe below. Enjoy!
Recipe
Serves: 2
Prep time: 5 minutes
Cook time: 6–8 minutes
Ingredients
- 2 brioche buns, halved (or 2 thick brioche slices)
- 1 egg
- 100 ml cooking cream (regular cream works too)
- 1 tsp vanilla paste (better than extract — those little bean flecks bring the flavour)
- 200 g mixed summer berries (fresh, or lightly thawed frozen and gently warmed)
- 1 tbsp maple syrup
- 2 dessertspoons Greek yoghurt
- 5 g ground cinnamon + 10 g icing sugar (mixed together for dusting)
- 2 sprigs mint, to finish
Method
- Make the custard: In a shallow bowl, whisk egg, cooking cream, and vanilla paste.
- Soak the brioche: Dip each brioche half into the custard and soak 20–30 seconds per side — longer if you can. You want it to really drink it in.
- Cook: Heat a pan over medium heat and lightly spray with oil. Cook brioche 2–3 minutes per side until golden with a slight crunch.
- Plate: Top generously with warmed berries. Add a dollop of Greek yoghurt and drizzle with maple syrup.
- Finish: Dust with the cinnamon–icing sugar mix (use a small sieve if you’ve got one) and finish with mint.
- Serve immediately… preferably with someone nearby who’ll say “wow.”
Chef Ian’s Tips
- Medium heat is the secret: too hot and you’ll burn the outside before the middle warms through.
- Soak properly: brioche can handle it — the longer soak is what gives you that custardy centre.
- Warm berries = instant upgrade: even 30 seconds in a pan makes them glossy and “café-level.”
- Greek yoghurt balances everything: it cuts the sweetness and keeps the dish feeling fresh, not heavy.
Final Thought from Chef Ian
"This is my kind of “impress without stress” brekky — quick, beautiful, and full of flavour. Perfect for lazy Sundays… or for spoiling someone you love (including yourself)."
Chef Ian
