Cardamom Brioche French Toast with Espresso Honey Butter

Golden caramelized thick-cut brioche soaked in rich vanilla custard

Thick slices of buttery bakery brioche steeped in fresh whole milk custard with freshly ground cardamom, seared in clarified butter, and capped with whipped espresso honey butter and fresh blackberries.

Prep Time15 min

Cook Time10 min

Base Servings3 People

DifficultyBeginner

Cardamom Brioche French Toast with Espresso Honey Butter

By Baker Claire Fontaine

Serving Scaler

Yielding for:3 Servings

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Ingredients (6)

0 / 6 prepped

6 slice Bakery Brioche bread loafCut 1.5 inches thick, slightly stale

4 piece Large organic eggs

200 ml Whole milk or heavy cream

¾ tsp Ground green cardamomFreshly ground pods preferred

1 tsp Pure vanilla bean paste

3 tbsp Salted butter & raw wild honeyWhipped together with a pinch of espresso powder

Cooking Instructions

Follow step by step. Use the built-in timers for precision timing.

Cooking Progress0 of 4 Steps Completed (0%)

Whisk cardamom vanilla custard

Custard

In a shallow baking dish, whisk eggs, milk, ground cardamom, vanilla paste, and a pinch of salt until completely unified without streaks.

Soak thick brioche slices

Soaking

Submerge each brioche slice in custard for 45 seconds per side. Allow bread to absorb custard like a sponge without falling apart.

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Caramelize in foamy butter

Sear

Melt butter in a wide nonstick or cast iron skillet over medium heat. Fry soaked slices for 3 to 4 minutes per side until crust is deep mahogany gold and center is puffed.

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Crown with espresso butter

Plating

Stack warm slices, crown with a dollop of whipped espresso honey butter, and drizzle with pure maple syrup.