Crunchy Brioche French Toast

briochefrenchtoast-ripejournal
 

A classic weekend favourite, this decadent version of French toast is made with slices of brioche, coated in crunchy Special K flakes, toasted until crisp and topped with Greek yogurt and fresh berries. It’s a little fancy without actually requiring any fancy ingredients. Breakfast for dessert anyone? 


serves 2

INGREDIENTS

 

4 thick slices of brioche
3 eggs
¾ cups of milk
1 teaspoon vanilla extract
1 tablespoon sugar
 

1½ cups of Special K Fruit & Nut or Forest Berries, crushed
Your choice of oil or butter for frying
Maple syrup for drizzling
Ricotta cheese or Greek yoghurt (optional)
Assorted berries for toppings

 
 

METHOD

  1. Beat together milk, eggs, vanilla and sugar
  2. Dip each slice of brioche into the mix and then straight into the Special K crumbs, coating both sides
  3. Heat a large pan over a medium heat and add oil or butter of your choosing 
  4. Once melted, add two pieces of brioche and cook for 5 minutes on each side
  5. Repeat with the remaining butter and brioche
  6. Serve the French toast with maple syrup and top with ricotta cheese or Greek yoghurt and fruit

*Note: Unlike regular bread, brioche will absorb the mix quite quickly, so don't soak it for too long.

 


No Bake Mini Matcha Cheesecakes

Highly potent and rich in antioxidants, matcha is fast becoming a trending flavour. So, being a lover of all things tea, I wanted to incorporate this wonder ingredient in this easy-to-follow recipe. These mini cheesecakes are creamy with a subtle semi-sweet matcha flavour. Plus matcha, gram for gram, has way more antioxidants than other green teas. Beat that!

INGREDIENTS

Filling
500g cream cheese (x 2 blocks), softened
2/3 cup sugar
½ teaspoon vanilla extract
1 ½ cups thickened cream
1 tablespoon matcha green tea powder, sifted

Crust
3 cups Special K Original or Gluten Free
½ cup butter or coconut oil, melted

To decorate
Matcha Pocky sticks, matcha powder and whipped cream

 

METHOD

  1. In a food processor, pulse the cereal until the mixture resembles a coarse powder
  2. Transfer crumb to a small mixing bowl and stir in the melted butter. Now press the crust into the bottom of your pan* and place in the refrigerator to cool
  3. With an electric mixer or in a stand mixer, blend together the softened cream cheese, sugar, and vanilla extract for 3-4 minutes or until mixture is smooth and sugar is mostly dissolved
  4. In a large bowl, add the thickened cream and the sifted matcha green tea powder. Beat on high until medium soft peaks begin to form
  5. Fold the two mixtures together with a rubber spatula
  6. Add the batter to each crust. Cover and chill for at least 2 hours (preferably overnight) 
  7. Once set, top with more sifted matcha powder or decorate with whipped cream and Matcha Pocky sticks

* I used a silicone cupcake pan for easy removal