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+ servings
French Toast Slices served on a decorative white plate

Brioche French Toast Infused with Earl Grey Tea Recipe

Emma Duckworth
Earl Grey infused Brioche French Toast topped with whipped cream, homemade blackberry jam and slivered almonds. You won’t forget this wonderfully tasty breakfast in a hurry!
5 from 3 votes
Prep Time 15 mins
Cook Time 15 mins
Tea Infusion 15 mins
Total Time 45 mins
Method Breakfast
Cuisine French
Servings 8 slices
Calories 267 kcal

Ingredients
 

  • 420 ml whole milk
  • 4 Earl Grey tea bags
  • 4 large eggs - room temperature
  • 2 tsp vanilla extract
  • 8 slices brioche bread
  • 4 tbsp unsalted butter

To serve, optional

  • whipped cream
  • homemade blackberry jam.
  • fresh blackberries
  • toasted slivered almonds

Instructions
 

  • Infuse the milk. In a medium heavy-based saucepan add the milk and tea bags and over medium heat warm through until simmering and bubbles appear on the edge of the pan. Take care not to scald the milk. Remove from the cooktop and let the tea bags steep for 15 minutes. Squeeze out the the bags and remove.
  • Make the custard. Add the Earl Grey infused milk, eggs, and vanilla extract into a medium bowl and whisk until fully combined.
  • Soak the brioche. Lay half of the brioche slices in a large baking pan. Pour half of the Earl Grey custard mixture over the bread slices and soak for 2 minutes before turning over and soaking for another two minutes.
  • Fry the soaked slices. Heat a large fry pan on medium to high heat and add a tablespoon of butter. Once the butter has melted add in the soaked bread slices carefully and fry for 3 minutes or until the underside is golden brown. Add another tablespoon of butter if required and flip the brioche slices and fry for another 3 minutes until the second side is golden. If the brioche starts to burn then reduce the temperature slightly.
  • Repeat the soak and fry. Repeat this process with the remaining brioche slices until all are cooked. Add another tablespoon of butter before frying the second batch. Serve warm with freshly whipped cream, homemade blackberry jam, fresh blackberries and slivered almonds. (optional)

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: Place any leftover French Toast in an airtight container and refrigerate for up to 2 days.
To freeze: Cool the Brioche French Toast on a wire wrack. Once cool place a piece of parchment paper in-between each slice and stack them up. Wrap the stack tightly in foil and place in a freezer-safe container or freezer bag. Freeze for up to 2 months. To thaw place in the refrigerator overnight and warm in the oven or in the microwave heating on short 10-20 second bursts.
TIP: Stale bread. Traditionally made with stale bread, if your bread is too soft and fresh (!) then toast until gently dried on the outside.
TIP: Fry in butter. Definitely don't swap out the butter for oil. The butter gives a beautifully nutty note as it browns and you won't achieve that extra layer of flavour with oil.
TIP: Medium heat. Don't be tempted to turn the heat up to make it fry quicker. You'll only end up with a burnt outside and a soggy middle where the custard hasn't cooked through.
 

Nutrition

Calories: 267kcalCarbohydrates: 19gProtein: 8gFat: 18gSaturated Fat: 10gTrans Fat: 1gCholesterol: 162mgSodium: 215mgPotassium: 103mgSugar: 3gVitamin A: 681IUCalcium: 93mgIron: 1mg
Keyword Brioche French Toast
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