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  • Nicolette Stathopoulos

French Toast with fresh Berringa Honeycomb

French Toast with Honey Greek Yoghurt, fruit and Honeycomb

Serving size – serves 4

Prep time - 10

Cooking time - 20


8 slices brioche bread

1 cup milk

1 cup cream

4 eggs

Pinch salt

¼ tsp. ground cinnamon

½ tsp. vanilla bean paste

2 tbsp. butter

4 tbsp. natural Greek yoghurt

4 tbsp. Berringa honey

80g Berringa fresh honeycomb

1 punnet strawberries, halved

1 punnet raspberries

Icing sugar for dusting


Begin by whisking together the milk, cream, eggs, salt, vanilla and cinnamon in a bowl. Whisk until the eggs are mixed through, and there are no visible lumps.

Place the slices of bread into a shallow baking dish and pour over the egg mixture. Allow the bread to soak up the mixture for 1 minute on each side. You may need to do this in 2 batches if your 8 slices don’t fit into the one dish.

Heat up a non-stick frying pan to a medium heat, add enough butter to lightly grease the pan. Place the bread into the pan and cook on each side until golden and brown, approximately 3 minutes on each side. Repeat the process until all the slices are cooked.

To serve the French toast, garnish with a big dollop of the Greek yoghurt, followed by the strawberries cut into halves, the raspberries, a generous chunk of Berringa fresh honeycomb and a big drizzle of Berringa honey. Dust with icing sugar and enjoy.

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