French toast with raspberry caramel

This sweet, indulgent breakfast is a great weekend breakfast or brunch. Rich, eggy brioche topped with yoghurt or mascarpone and drizzled with a moreish raspberry caramel. Perfection!

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


French toast with raspberry caramel
  • 4 eggs
  • 1/2 cup milk
  • 8 slice brioche
  • 2 tablespoon caster sugar
  • 60 gram butter
  • vanilla yoghurt or mascarpone
  • fresh raspberries, to serve
Raspberry caramel
  • 1 cup caster sugar
  • 1/4 cup orange juice
  • 1 cup thawed frozen raspberries


French toast with raspberry caramel
  • 1
    In a shallow bowl, whisk eggs and milk together. Set aside.
  • 2
    To make raspberry caramel, combine sugar and juice in a medium saucepan. Stir over a low heat until sugar dissolves. Increase heat to medium and cook 3-4 minutes, swirling pan occasionally until lightly syrupy. Cool slightly. In a food processor, process raspberries until smooth. Strain through a sieve into a small jug, discarding seeds. Stir raspberry into caramel. Allow to cool.
  • 3
    Dip each bread slice into egg mixture to soak through on both sides. Sprinkle both sides lightly with sugar.
  • 4
    Heat half butter in a large frying pan on medium. Fry half brioche slices 1-2 minutes each side, until golden and crisp. Repeat with remaining butter and brioche.
  • 5
    Serve warm with yoghurt or mascarpone, raspberry caramel and fresh berries.

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