Brioche French Toast with Roasted Plums

A luxurious take on French toast, traditionally called pain perdu in France, this version is made with thick slices of brioche soaked in an orange-scented custard and fried until golden. It’s served with airy whipped mascarpone, soft roasted plums, and a glossy burnt honey syrup. Elegant and indulgent, it works just as well as a dinner party dessert as it does for a decadent weekend brunch.

Yield 2

Author Sorrel's Kitchen

Prep time

20 Min

Cook time

20 Min

Total time

40 Min

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Brioche French Toast with Roasted Plums

A rich brioche French toast topped with whipped mascarpone, roasted plums, and glossy burnt honey syrup. A luxurious dessert or indulgent brunch.

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Ingredients

For the French toast

• 4 thick slices brioche (2–2.5cm thick)
• 2 large eggs
• 200ml whole milk
• 100ml double cream
• 1 teaspoon vanilla extract
• 50g caster sugar
• Zest of 1 orange
• Pinch of salt
• Butter, for frying

For the burnt honey syrup

• 100g honey
• 1 sprig rosemary
• 1 teaspoon lemon juice
• Pinch of salt

For the whipped mascapone

• 200g mascarpone
• 2 tablespoons icing sugar
• Pinch of sea salt
• Optional: 1 teaspoon orange zest or a few drops of vanilla

For the roasted plums

• 4 small plums or apricots, halved and stoned
• 1 teaspoon olive oil
• 1 teaspoon honey
• Grated orange or lemon zest

Instructions

1. Preheat the oven to 200°C (fan). Arrange the halved plums or apricots cut side up in a roasting tray. Drizzle with olive oil, honey, and citrus zest. Roast for 12–15 minutes until softened and caramelised at the edges. Set aside.
2. In a small saucepan, heat the honey with the rosemary sprig. Let it bubble gently and darken slightly for 3-5 minutes. Remove from the heat, stir in the lemon juice
3. Sift the icing sugar into the mascarpone. Add zest or vanilla if using, and whisk until smooth and airy.
4. Whisk together the eggs, milk, cream, vanilla, sugar, orange zest, and salt in a shallow dish.
5. Dip each slice of brioche into the custard for about 10 seconds per side, allowing any excess to drip off.
6. Heat a knob of butter in a frying pan. Fry the slices for 2–3 minutes per side until golden and crisp.
7. Serve the warm brioche with whipped mascarpone, roasted fruit, and a drizzle of burnt honey syrup.

Nutrition Facts

Calories

610

Fat

30 g

Carbs

54 g

Sugar

24 g

Protein

18 g

Approximate values per serving

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https://www.sorrelskitchen.com/blog/wild-garlic-butter-beans-with-spiced-lamb-meatballs

All rights reserved for Sorrel's Kitchen

pain perdu, honey, syrup, mascarpone, roasted plums, French toast, brunch

Dessert, Brunch

French

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Ingredients and sourcing tips

Practical sourcing advice

Brioche is the backbone of this dish — look for a bakery loaf if you can as the crumb is softer. Choose floral honey for the syrup, such as acacia or wildflower, and use plums or apricots that are just ripe so they roast without collapsing.

Quality or ripeness

Plums and apricots should be firm but not hard. Honey should be light in flavour to balance rather than dominate.

Substitutions

If plums or apricots aren’t available, roasted peaches or figs are just as good. Ricotta makes a lighter alternative to mascarpone but wont be as smooth. Challah or another enriched bread can stand in for brioche if needed.

Variations and dietary swaps

How to make it dairy free
Use oat or almond milk and cream alternatives, swap the mascarpone for a plant-based cream cheese, and fry the brioche in coconut oil.

Ingredient adaptations
Add a splash of brandy or Marsala to the burnt honey syrup for depth. A pinch of cinnamon or cardamom in the custard makes it warming and spiced.

Kitchen notes

Tips and pitfalls to avoid
Burnt honey is all about timing — you want it caramelised, not scorched. Pull it off the heat as soon as it turns a deep amber and smells nutty. When soaking the brioche, keep it brief: 10 seconds is enough to absorb flavour without falling apart. Fry over medium heat so the custard cooks through without the bread burning.

Timing and texture cues
The French toast should be golden with crisp edges and custardy centres. The mascarpone should hold soft peaks, and the syrup should be glossy and pourable.

Leftovers
This dish is best fresh, but roasted fruit and whipped mascarpone can be stored in the fridge for a day. Reheat fruit in a warm oven and whisk the mascarpone to loosen.

Make-ahead or storage
Mix the custard a few hours ahead and keep it chilled. Roast the fruit in advance and warm gently before serving. Fry the brioche just before eating for the best texture.

Serving suggestions

How to serve
Serve 2 slices on a warmed plate, spoon over mascarpone and roasted fruit, and drizzle generously with syrup at the table for drama.

Drinks or sides to pair
Perfect with strong coffee or chai latte. As a dessert, pair with espresso, a glass of chilled sparkling wine or a sweet Muscat wine.