This ‘Jam & Cream’ French Toast is a simple yet elegant twist on a classic breakfast favourite.
Thick slices of buttery brioche are soaked in a vanilla-scented egg mixture, then pan-fried until golden and crisp. Served warm with a generous dollop of thick Greek yoghurt, mascarpone, or whipped cream, and topped with a spoonful of your favourite St. Dalfour fruit spread. I’m currently loving the Fig Royale, but truly, any flavour you choose will be delicious.
I’ve used Brioche Gourmet Butter Loaf here — I love its rich, buttery flavour, soft texture, and the fact that I can slice it as thick as I like.
To finish, I like to add a light dusting of pure icing sugar for that final touch.
This one is simple, beautiful, and the perfect dish to treat yourself or someone you love.
A big thank you to St. Dalfour and Brioche Gourmet for partnering with me on this recipe.
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Ingredients
Nut-free 
10 minutes preparation time + 10 minutes cooking time 
4 French Toast
- 2 eggs
- 1/2 cup full cream milk
- 1 teaspoon caster sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 4 thick slices (about 2-inch thick) of Brioche Gourmet Butter Loaf
To Serve
- 4 generous spoonfuls of thick Greek yoghurt, mascarpone, or whipped cream
- 4 spoonfuls of St. Dalfour fruit spread - A few of my favourites are, fig, black cherry, blueberry, and raspberry
- Pure icing sugar, for dusting (optional)
Method
- In a large, wide, shallow dish, whisk together the eggs, milk, sugar, and vanilla until well combined.
- Add the brioche slices to the dish and let them soak for 1 minute. Flip and soak the other side, then drag the slices through the remaining mixture to absorb any leftover custard.
- Place a large frying pan over medium-high heat and add a small knob of butter. Swirl to coat the base.
- Add the soaked brioche slices and cook until golden brown on both sides.
- Transfer to serving plates. Top each slice with a generous spoonful of yoghurt, mascarpone, or cream. Use the back of a spoon to create a little well in the centre.
- Fill each well with a generous spoonful of your favourite St. Dalfour fruit spread.
- Dust with icing sugar, if using, and serve warm.
NOTES
- Bread: Brioche is ideal for its rich, buttery texture, but challah or thick-cut white sourdough can also work well. Slightly stale bread absorbs the custard better and holds its shape during cooking.
- Jam selection: St. Dalfour Fruit Spreads are naturally sweetened with fruit juice, making them a lovely match here. Choose a jam with a bit of tartness (like raspberry or black cherry) to balance the richness of the cream and brioche.
- Dairy options: For a lighter option, thick Greek yoghurt works beautifully and adds tang. Mascarpone gives a luxurious, dessert-like feel. Lightly whipped cream is indulgent and classic - add a splash of vanilla if you like.
- Serving tip: This is best served immediately while the French toast is warm and the cream is cool. If cooking in batches, keep the first slices warm in a low oven (100°C/210°F) on a tray lined with baking paper.
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