Slow mornings deserve a proper breakfast, and this is mine: thick slices of day-old brioche soaked in vanilla custard, fried golden in butter, then tucked into bowls with macerated raspberries and great spoonfuls of honeyed yoghurt. It eats like dessert and behaves like breakfast — protein, fruit and whole slow carbs keeping you full till lunch.
Everything happens in one pan and one bowl, and the whole thing lands on the table in twenty-five minutes. Weekend guests have asked for this twice; the recipe card below is the exact version I hand them.
Ingredients
- 4 thick slices day-old brioche (about 3cm each)
- 3 eggs, 200ml whole milk and 1 tsp vanilla paste
- 300g raspberries, 2 tbsp sugar and a squeeze of lemon
- 300g thick Greek yoghurt and 2 tbsp runny honey
- 30g butter for frying and a pinch of cinnamon
- Toasted oats or granola, to scatter over the top
Method
Toss the raspberries with sugar and lemon; set aside to macerate. Stir the honey through the yoghurt and refrigerate.
Whisk eggs, milk, vanilla and cinnamon in a shallow dish. Soak the brioche 2 minutes per side until saturated but holding together.
Melt the butter in a heavy pan over medium heat until foaming. Fry the slices 2–3 minutes per side until deeply golden with lacy edges.
Slice the toast into chunky fingers. Divide the honeyed yoghurt between two wide bowls and arrange the toast over it.
Spoon over the raspberries with all their pink juices, scatter with toasted oats and serve immediately while the edges are crisp.
Elena’s Tips
- Stale bread is non-negotiable — fresh slices collapse into mush in the custard.
- Keep the heat at medium; butter burns before thick slices cook through on high.
- Frozen raspberries work in winter — macerate them straight from frozen with extra sugar.
