Subscriber OnlyRecipes

French toast with blueberries, honey and yoghurt

Serves: 2
Course: Brunch
Cooking Time: 45 mins
Prep Time: 1 hr
  • For the brioche loaf:
  • 400g strong flour
  • 40g caster sugar
  • 5g salt
  • 7g fast-action dried yeast (1 pack)
  • 100ml milk
  • 4 medium eggs
  • 100g soft butter
  • 1 egg yolk for eggwash
  • For the French toast:
  • 2 eggs
  • 100ml cream
  • 1tsp vanilla extract
  • 4 thick slices brioche
  • 1tbs icing sugar
  • 2tbs butter
  • 100g blueberries
  • 2tbs Greek yoghurt
  • 1tbs honey
  • 1tbs chopped pistachio nuts
  • Fresh mint leaves to garnish


  1. Preheat the oven to 185 degrees. To make the brioche loaf, place the flour, sugar, salt and yeast in a mixer and mix with a dough hook.
  2. Warm the milk to just above hand temperature and add to the mixer.
  3. Add the eggs one by one and mix on a medium speed for five minutes until a smooth dough is formed.
  4. Now add the softened butter gradually and mix for 10 minutes until the dough is glossy and has cleaned the bowl. Transfer to a greased bowl, cover and leave to double in size.
  5. Knock the dough back on a floured surface and shape and portion into 3 equal sized balls. Brush a loaf tin with softened butter.
  6. Roll the balls to tighten the dough and then place in the loaf tin. Cover and allow to double in size, then brush with the egg yolk and bake at 185 degrees for 20 minutes until golden brown. Remove and allow to cool.
  7. Now for the French toast, add the eggs, cream and vanilla in a bowl and whisk until smooth. Pour the mix into a wide, shallow bowl to make it easy to soak the bread.
  8. Place the brioche slices in the liquid and soak for 30 seconds on each side, then place on a plate.
  9. Place a nonstick pan on a medium heat and add some butter. Lightly dust the soaked brioche with some icing sugar and then place in the pan. Cook for two minutes on both sides until golden brown. Add some extra butter to the pan if it is getting dry. The key is to control the temperature.
  10. Once cooked on both sides, place on your serving plate. Dress with the blueberries, a spoon of Greek yoghurt, a drizzle of honey and the chopped pistachio nuts. Garnish with some fresh mint leaves.
Mark Moriarty

Mark Moriarty

Mark Moriarty is an award winning chef, TV host, author and Irish Times columnist.