Lemon Sugar Brioche French Toast

Name: Lemon Sugar Brioche French Toast with Honey-Baked Fruit & Cherry Sauce
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 2 pear; 2 tbs honey; 1 bottle cream; 1 egg; 1 packet Brioche Slices; 1 packet pistachios; ½ lemon; 40 g sugar; 2 apple; 1 packet Cherry Sauce

with Honey-Baked Fruit & Cherry Sauce

Get up to $175 off

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:

Milk

•Eggs

•Gluten

•Soy

•Tree Nuts

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

pear

1 bottle

cream

(Contains: Milk; )

1 packet

Brioche Slices

(Contains: Milk, Eggs, Gluten, Soy; May be present: Peanuts, Tree Nuts, Sesame, Sulphites. )

1 packet

pistachios

(Contains: Tree Nuts; May be present: Peanuts, Sesame, Gluten, Milk, Soy. )

lemon

apple

1 packet

Cherry Sauce

(May be present: Sesame, Gluten, Milk, Soy, Wheat, Eggs, Fish, Cashew, Almond. )

Not included in your delivery

olive oil

2 tbs

honey

egg

(Contains: Eggs; )

40 g

sugar

Nutrition Values

/ 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

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

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.