A rich, café-style French toast that leans into indulgence: tangy sourdough, luxuriously creamy custard, and bold, modern toppings. Perfect for a slow weekend breakfast.
Ingredients (serves 2)
French Toast
- 4 thick slices of sourdough bread (day-old is ideal)
- 2 St. Ewe eggs
- 120 ml double cream
- 60 ml whole milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- Pinch of fine sea salt
- Butter, for frying
Toppings
- Black Milk Pistachio Spread
- Modern Milkman Cherry Jam
Method
- Make the custard: In a shallow bowl, whisk together the eggs, double cream, milk, vanilla, cinnamon, and salt until smooth and glossy.
- Soak the sourdough: Dip each slice of sourdough into the custard, letting it soak for about 20–30 seconds per side. You want it well-coated but not falling apart.
- Cook: Heat a non-stick frying pan over medium heat and add a generous knob of butter. Fry the soaked bread for 2–3 minutes per side, until deeply golden with a crisp exterior and soft, custardy centre.
- Warm the toppings (optional but recommended): Gently warm the pistachio spread (briefly over hot water or a few seconds in the microwave) so it becomes drizzle-able. Loosen the cherry jam slightly if needed.
- Assemble: Stack the French toast on warm plates. Spoon or drizzle over the pistachio spread, then finish with generous dollops of cherry jam.
Serving Tips
- Add a light dusting of icing sugar if you want extra visual flair.
- A small pinch of flaky sea salt on top really elevates the pistachio and cherry.
- Best served immediately, while crisp outside and creamy inside.
