Pistachio Raspberry Brioche French Toast with Unsalted Butter

For the French toast

1 egg

40 ml whole milk or 30 ml heavy cream

½ tsp vanilla extract

1 thick slice of brioche 

1 knob (about 8-12 g) All Things Butter Unsalted butter

Fresh berries and pistachios to serve

For the raspberry compote

50 g fresh or frozen raspberries (about a handful)

10g sugar (adjust to taste)

1 tsp lemon juice 

Optional: 1 tsp water if too thick

For the pistachio whipped cream

60 g double cream (heavy cream)

15-20 g pistachio cream (adjust depending on desired intensity)

Optional: 5 g icing sugar (if your pistachio cream isn't sweet)

Step 1

Make the raspberry compote: In a small saucepan, combine the raspberries, sugar, and lemon juice.

Step 2

Cook over medium-low heat for 3–5 minutes, stirring occasionally and gently pressing the berries to break them down.

Step 3

Once the mixture is syrupy but still chunky, remove from heat. Let it cool slightly, it will thicken as it cools.

Step 4

Make the French Toast: Preheat a non-stick pan over medium heat and melt the butter.

Step 5

In a wide shallow dish, whisk together the egg, milk (or cream) and vanilla until fully combined.

Step 6

Place your slice of brioche in the egg mixture and let it soak for 60 seconds per side. It should be well-coated but not falling apart.

Step 7

Transfer to the hot pan and sprinkle with a little extra cinnamon. Cook for 3–4 minutes per side, or until golden and crisp on the outside and custardy inside.

Step 8

Make the pistachio whipped cream: In a small bowl, combine the double cream and pistachio cream.

Step 9

Whip by hand or with an electric whisk until soft peaks form. Taste and add a touch of icing sugar if desired.

Step 10 

Serve immediately with toppings of your choice, like fresh berries and crushed pistachio, or chill for up to 1 hour for a firmer texture. Enjoy!