Recipes>Brunch Recipes

Nadiya Hussain’s Brioche Custard French Toast

by Nadiya Hussain from Nadiya’s Fast Flavours

Easy

Serves 4, makes 8 toasts

Total 25min

Prep 15min

Cook 10min

This inventive French toast recipe from Nadiya Hussain’s Fast Flavours substitutes the traditional eggs for custard, with delectable results.

From the book

Nadiya’s Fast Flavours

Nadiya Hussain

Nadiya’s Fast Flavours

Clever, flavour-focussed recipes from Nadiya Hussain

From midweek meals to celebration centrepieces

Including plenty of Nadiya’s signature bakes

Buy From

Introduction

This is my emergency French toast for when I am out of eggs, which isn’t often, but as a family we do get through them fast, and once we’re down to two or three, that isn’t even enough to feed the cat. But every problem has a solution. I don’t let a lack of eggs stop us from having French toast, so this is made with – yes! – custard powder. And I love to use brioche, because why not? It’s served with a pistachio maple drizzle.

Tags

Ingredients

Essential kit

You will need: a large non-stick pan

Method

Start by making the pistachio maple drizzle. Place the pistachios in a food processor and blitz to a fine dust. Add the maple syrup and blitz till fully combined. Add the pinch of salt. Transfer to a serving dish and set aside.

Now on to the French toast. Put the custard powder in a bowl along with the sugar and whisk to combine. Add the milk and vanilla and whisk till you have no more lumps left.

Take the slices of thick brioche and dip them in one by one, briefly on both sides, and pop onto a plate. Do this till you have used up all the custard mixture.

Get a large non-stick pan and put over a medium heat. Add a large knob of the butter to the pan and wait for it to melt. As soon as it’s melted and there is enough butter covering the base in a decent layer, pop the first brioche slice in. The pan needs to be hot when the brioche goes in, so reduce the heat to low as soon as the brioche is in and fry in the butter on a medium heat for 2–3 minutes, keeping a close eye to make sure it doesn’t burn. Turn over and cook for 1–2 minutes on the other side. It should be evenly coloured and golden where the sugar has melted.

Do this to each one, making sure to add enough butter each time to fry the slices. If you are using a large non-stick pan, you can cook them in batches of three to four. Wipe out the butter from the pan in between batches to avoid burnt butter.

Serve the hot French toast with fresh strawberries and a drizzle of that delicious pistachio maple drizzle, then add a few extra chopped pistachios to go on top. Dust with icing sugar to finish, if you like.

Reviews

5 out of 5 stars

3 Ratings

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Ingredients

Method

More Nadiya Hussain recipes

View all

Nadiya Hussain’s Khoshari with Buftek

by Nadiya Hussain from Rooza

Nadiya Hussain’s Tagine de Poulet: Chicken Tagine served with Beid Hamine and Rice

by Nadiya Hussain from Rooza

Nadiya Hussain’s Khoshari with Buftek

by Nadiya Hussain from Rooza

Nadiya Hussain’s Tagine de Poulet: Chicken Tagine served with Beid Hamine and Rice

by Nadiya Hussain from Rooza

More Sweet thing Recipes

View all

Jamie Oliver’s Pink Shredded Wheat

by Jamie Oliver from Eat Yourself Healthy

Parsnip Loaf

by Flora Shedden from Winter in the Highlands

Get our latest recipes, features, book news and ebook deals straight to your inbox every week