Cherry French Toast

Ingredients

• 100 g (1/2 cup)white granulated sugar
• 496 g (17.5 oz)frozen pitted dark sweet cherries, thawed
• Juice of 1/2 a lemonlemon
• 2 teaspoons (about 5 g)cornflour
• 120 ml (1/2 cup)double cream (35% fat)
• 120 ml (1/2 cup)milk
• 1 teaspoon (5 ml)vanilla extract or vanilla bean paste
• 3 largeegg yolks
• 63 g (5 tablespoons)white granulated sugar
• 24 g (3 tablespoons)cornflour
• 120 g (1/2 cup)cream cheese, at room temperature
• 10 slicesbrioche bread
• 2 largeeggs, lightly beaten
• 60 ml (1/4 cup)milk
• 70 g (5 tablespoons)butter, for frying

Instructions

1. 1

   Cook the cherries

   Sprinkle 100 g sugar over the base of a large saucepan set over medium heat. Heat for 1–2 minutes, until the sugar starts to melt. Add the thawed cherries, lemon juice and 2 teaspoons cornflour. Cook, stirring occasionally, for about 5–8 minutes until the mixture is clear and syrupy. Take the pan off the heat, remove half the cherries with a slotted spoon and chop them coarsely. Set the chopped cherries aside for the bread. Refrigerate the remaining whole cherries in their syrup in an airtight container until needed.

2. 2

   Make vanilla cream

   In a medium saucepan over medium-high heat, bring the double cream, 120 ml milk and vanilla to the boil, then remove from the heat and leave for 5 minutes. Meanwhile, whisk the egg yolks, 63 g sugar and 24 g cornflour in a small bowl until smooth. Return the cream mixture to medium-high heat and bring it just below boiling. Take it off the heat and very slowly pour it into the yolk mixture, initially adding it a drop at a time, while whisking continuously. Once combined, return the mixture to the saucepan and whisk continuously over medium heat for 4–6 minutes, until thick. Remove from the heat, transfer to a bowl and cool for 10–15 minutes. Cover closely with cling film and chill completely for 30–40 minutes. Fold in the cream cheese, then refrigerate until needed.

3. 3

   Warm the syrup

   Put the cherry syrup in a saucepan over low heat to warm while you prepare the French toast.

4. 4

   Fry the sandwiches

   Preheat the oven to 150°C (300°F). Spread half the bread slices with 2 tablespoons of vanilla cream each, then top with the remaining slices to make sandwiches. Whisk the 2 eggs and 60 ml milk together in a shallow bowl or deep plate. Heat one third of the butter in a large non-stick frying pan over medium heat until foaming. Dip both sides of the sandwiches in the egg mixture, let them sit for 1 minute, then shake off the excess. Fry in batches, turning once, for about 2–4 minutes, until golden. Transfer them to a baking-paper-lined oven tray and keep warm in the oven. Wipe the pan with absorbent paper and repeat with the remaining butter and sandwiches.

5. 5

   Serve the toast

   Serve the French toast hot, drizzled with the warm cherries and syrup. Pass the remaining vanilla cream at the table.

What is cherry French toast?

French toast is bread dipped in an egg-and-milk mixture and fried, a familiar American breakfast and brunch dish with roots in older European ways of using up bread. This version turns brioche into filled sandwiches and pairs it with a cooked cherry topping.

The buttery bread, creamy vanilla filling and tart-sweet fruit give each serving contrasting textures and flavours. Frozen cherries make the topping practical to prepare outside cherry season.

Nutrition and macros by portion

The nutrition label shows one serving as written: 545 calories, 9g protein, 61g carbs, 30g fat.

The brioche and sugar provide much of the carbohydrate, while the butter, cream and cream cheese contribute much of the fat. Eggs and dairy provide some protein, but the dish is still a rich, sweet breakfast; add fresh fruit or a simple savoury side to balance the plate.

The cherry syrup

Frozen cherries: Thaw them before cooking so they can be added with their juice. The sugar, lemon and cornflour cook with the fruit to form a glossy syrup.

Two portions: Half the cherries are chopped and set aside for the sandwiches; the rest stay whole in the syrup for serving. Keep the whole-fruit portion chilled until it is time to warm it.

A smooth vanilla cream

Temper gently: Pour the hot cream mixture into the yolks in a very slow stream while whisking. Starting drop by drop helps combine the ingredients without scrambling the yolks.

Cook and chill: Whisk the custard continuously until it thickens, then cool and chill it before folding in the cream cheese. The cream needs to be cold and firm enough to spread between the brioche slices.

Building the sandwiches

Spread: Use 2 tablespoons of vanilla cream on each of the five bottom slices, then close each sandwich with another slice. The recipe also sets aside chopped cherries for use in the bread, so have them ready as directed.

Dip: Let each sandwich sit in the egg mixture for about 1 minute, then shake off the excess. This gives the brioche time to take on the coating without leaving it dripping wet.

Frying and keeping warm

Golden colour: Cook the sandwiches in butter over medium heat, turning once, for about 2–4 minutes. Work in batches so they fit in the pan without crowding.

Warm oven: Transfer each cooked batch to a baking-paper-lined tray in the 150°C oven while you fry the rest. Wiping the pan between batches removes any stray egg mixture that could burn.

Serving the dish

Serve the toast hot with the warm cherries and syrup spooned over the top, and pass the remaining vanilla cream separately. This lets everyone add as much cream as they like.

For a balanced brunch plate, add fresh fruit alongside the rich toast. Serve promptly so the brioche stays crisp around the edges.

Recipe notes & tips

• Thaw the cherries before cooking so the syrup can reduce evenly.
• Whisk the yolk mixture continuously as you slowly add the hot cream.
• Chill the vanilla cream fully before spreading it on the brioche.
• Use medium heat and wait for the butter to foam before adding the sandwiches.
• Fry in batches and keep finished sandwiches warm in the oven.
• Warm the cherry topping gently while the French toast cooks.

Variations

• Citrus note: Add a little lemon zest to the cherry topping for a brighter flavour.
• Berry mix: Replace some of the cherries with thawed frozen raspberries.
• Spiced cherries: Stir a pinch of cinnamon into the fruit as it cooks.
• Vanilla bean: Use vanilla bean paste in place of the extract for visible flecks.
• Fresh finish: Add sliced fresh cherries or berries just before serving.

Common mistakes to avoid

• Fast tempering: Pouring the hot cream in too quickly can scramble the yolks; add it gradually while whisking.
• Undercooked custard: A runny vanilla cream will be hard to spread; keep whisking over medium heat until it thickens.
• Over-soaking the bread: Leaving the brioche too long in the egg mixture can make it soggy; dip for about 1 minute and shake off excess.
• Crowded pan: Packed sandwiches cook unevenly; fry them in batches.
• Too much heat: Butter and egg coating can burn before the bread is golden; use medium heat.
• Cold topping: Chilled syrup can cool the toast; warm it gently before serving.

How to store

Refrigerate leftover cherry syrup and vanilla cream separately in airtight containers for up to 3 days. Refrigerate cooked French toast separately and reheat in a low oven until hot; it is best freshly fried, as chilling softens the brioche.

Frequently asked questions