Golden at the edges and custardy within, thick brioche slices soak up a warm spoonful of Maison Perrotte’s Orange Jam, bright and sun-ripened, with a pleasantly bitter finish.
Serves 4 · 20 min
Ingredients
- 3 eggs
- 3/4 cup (180 ml) milk
- 1 tbsp sugar
- A pinch of salt
- 4 thick slices of brioche
- 2 tbsp (30 g) butter
- 4 tbsp Orange Jam (Maison Perrotte)
- 1 tbsp water
Method
- Whisk 3 eggs with 3/4 cup (180 ml) milk, 1 tbsp sugar and a pinch of salt.
- Soak 4 thick slices of brioche in the mixture for a few seconds on each side.
- Cook them in 2 tbsp (30 g) butter in a skillet over medium heat, 2 to 3 minutes per side, until golden.
- Warm 4 tbsp of the orange jam with 1 tbsp water and spoon it over the hot French toast.
The star of this recipe: Orange Jam, by Maison Perrotte.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
