Thick slices of buttery brioche soaked in a luscious custard, infused with citrusy bergamot from earl grey tea. This Earl Grey Brioche French Toast is a simple yet remarkable one to make at home.
French toast is a well-loved breakfast or brunch treat made simply by dipping bread slices in milk custard and panfried in butter, very often finished off with a generous drizzle of maple syrup or honey. I think of French toast as a special treat when I’m in the mood to prepare something decadent. This recipe features an earl grey milk tea custard, is delightfully delicious with a pat of mascarpone whipped cream.
KEY INGREDIENTS TO MAKE THIS RECIPE
Brioche – store-bought is perfect. I like to buy a whole loaf of brioche, unsliced. This way I can slice to the thickness I want. If you can’t find brioche, try thick English toast or thick-cut pullman’s loaf.
Milk – use fresh whole milk for richness.
Earl grey tea – use the best you can get for optimal flavour. This is my favourite.
Eggs – ensure they are very fresh.
Butter – use unsalted please.
TIPS FOR MAKING FRENCH TOAST
- Start with getting the best bread for this recipe. Use brioche if you can find and you want to slice them thick so that they sponge up all the goodness from the lovely custard. Aim at about one inch thickness per slice.
- The drier the bread, the better absorption it will be. In this case, best to use bread that is at least 1 to 2 days old.
- Apart from using the best bread cut in the right size, the milk-egg custard ratio is equally important to nail in order to make fluffy and tender French toast without the “omelette” texture. I like to use about half a cup of milk to 1 egg for a pillowy texture without the eggy taste.
- Soak them long enough. 20 minutes is perfect. This is to ensure the entire bread is soak up with the custard.
- Lastly, fry them in butter for a rich flavour.
What to serve with this Earl Grey French Toast
I serve them with a drizzle of good quality maple syrup and a dollop of mascarpone whipped cream. Real maple syrup are usually less sweet and is perfect with earl grey tea flavour. The mascarpone cream adds a bit of creaminess. You can also chose to include a slice of butter if you wish. I added blueberries to cut through the overall richness that also adds a bit of “feel good” vibes to the plate in my opinion. I think any soft fruit works well too.
Earl Grey Brioche French Toast
- 2 slices of brioche about 1 inch thick each
- 90 ml water
- 4 tsp loose earl grey tea leaves
- 250 ml milk
- 2 eggs
- 40 g sugar
- 30 g unsalted butter for frying
Mascarpone Whipped Cream
- 40 g mascarpone
- 60 g whipping cream
- 8 g sugar
- a drizzle pure maple syrup
- a handful soft fruits (blueberries, raspberries...)
- a dusting powdered sugar
- Bring 90ml of water to boil. Once boil, remove from heat and add in earl grey tea leaves. Allow to steep for 5 minutes.
- Add milk to the tea. Bring to boil again. Once the milk boils, strain and set aside to cool. Discard tea leaves.
- Prepare a rectangle pan wide enough to fit 2 slices of bread to be placed side by side (for soaking).Add in cooled earl grey milk tea. Then add sugar and eggs. Mix until well combined.
- Carefully place the 2 slices of bread into the milk custard. Allow to soak for 20mins. Turning once to ensure both sides are well coated. If your bread is very large, you can also slice each into half before soaking for easier handling.
- Place a non-stick frying pan over medium low heat, add 15g of butter and let it sizzle. Carefully remove 1 slice (or 2 slices if you cut each slice into half) of the custard-soaked bread and place in the hot pan. Fry until golden brown, about 3 mins each side. Repeat with the balance of the butter and bread.
Mascarpone Whipped Cream
- Add mascarpone in a small mixing bowl and gently whip until smooth. Add whipping cream and sugar. Whip until soft peaks. You can use hand whisk since the volume is small. Keep chill.
- Place French toast on serving plates, drizzle with maple syrup. Add a generous dollop of mascarpone whipped cream along with some fruits, if using. Dust with powdered sugar if you like.
For a visual guidance to make this recipe, check out this reel!
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @vanillynbakery on Instagram. I’d love to see your lovely bakes!
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