Saturday breakfast.

Absolutely delicious Gluten free brioche from Sonja in Cully, made into French toast and served with maple syrup and strawberries!

I cut the brioche I bought yesterday into equal slices, put them in a bath of egg, milk and vanilla concentrate (as recommended by Anne Fousse), cooked them up and added fresh strawberries and maple syrup. It was absolutely delicious! I think I’ll have to add them to my brunch recipe repertoire.

Now that I’m bouncing off the ceiling on a maple syrup induced sugar high that will surely turn into a carb coma, I’m heading out to look for new bedding as ours has decided to self destruct in the last week.

Have a lovely weekend!

Continue reading for the recipe!


  • 2 eggs
  • 2 brioche
  • 4 tablespoons of milk
  • 1/2 teaspoon of vanilla concentrate or essence
  • Butter for frying
  • Maple Syrup
  • 1 punnet of fresh strawberries
Cut brioche into three slices of relatively equal thickness. And wash, hull and slice the strawberries.
In a bowl whisk the egg, milk and vanilla together until well blended.
Heat frying pan and add a little butter for frying.
Add the brioche and coat in the egg mixture. And place in pan, cooking on either side until golden brown.
Layer cooked brioche with strawberries. Drizzling with a little maple syrup before serving.
This recipe serves 2 people (or one glutton!)



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