HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLemon Sugar Brioche French Toast
Lemon Sugar Brioche French Toast

Lemon Sugar Brioche French Toast

with Honey-Baked Fruit & Cherry Sauce | Serves 2

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Skip the café queue and add some sweetness to brunch time with our lemon sugar brioche French toast. Stack it high with cherry sauce and honey-baked fruit, then top with whipped cream and pistachios for a decadent dish worth savouring.

Allergens:MilkEggsGlutenSoyTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people



1 bottle



1 packet

brioche slices

(ContainsMilk, Eggs, Gluten, SoyMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)

1 packet


(ContainsTree NutsMay be presentPeanuts, Sesame, Gluten, Milk, Soy)





1 packet

cherry sauce

Not included in your delivery


olive oil

2 tbs





40 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)5568 kJ
Fat85.5 g
of which saturates46.6 g
Carbohydrate114.4 g
of which sugars72.9 g
Protein21.9 g
Sodium565 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the pear and apple into 2cm wedges. Place the fruit and a pinch of salt onto a lined oven tray. Drizzle with the honey, add a splash of water and toss to coat. Bake until tender and caramelised, 25-30 minutes.

TIP: Peel the fruit if you'd prefer!


While the fruit is baking, place 1/2 the longlife cream in a large bowl and whisk with electric beaters until soft peaks form and almost doubled in size, 1-2 minutes. Set aside.

TIP: If you don't have electric beaters, use a metal whisk.

TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.


In a shallow bowl, lightly whisk to combine, the egg and the remaining cream. Add the brioche slices gently turning to coat in the egg mixture. Set aside to soak for 10 minutes.


While the brioche is soaking, roughly chop the pistachios. Zest the lemon to get a pinch and cut into wedges. Heat a large frying pan over a medium-high heat. Toast the pistachios, tossing, until golden, 3-4 minutes. Transfer to a bowl. In a second shallow bowl, combine the lemon zest and the sugar.


Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, gently remove the brioche from the egg mixture, and cook in batches until lightly browned and set, 2-4 minutes each side. Transfer the cooked brioche to the lemon sugar and turn to lightly coat.

TIP: Fry the brioche in butter for extra flavour!


Divide the lemon sugar brioche French toast between plates. Top with the honey-baked fruit, whipped cream and cherry sauce. Sprinkle with the pistachios. Serve with lemon wedges.