Brioche French toast 'St Clements'

Brioche French toast 'St Clements'

Created by Franco Caruso, Head Chef, Lolo and Wren


20 Minutes



For 4 people

  • 3 Whole Eggs
  • 1 Egg Yolk
  • 165 grams Castor Sugar
  • 2 Lemons (Zest)
  • 100 grams Unsalted Butter
  • 250 grams Castor Sugar
  • 250 mL Orange Juice
  • 2 Oranges (Zest)
  • 30 mL Water
  • 100 grams Whisked Egg
  • 100 mL Thickened Cream
  • 15 grams Icing Sugar
  • 1 Pinch of Cinnamon
  • 100 grams Fresh Raspberries
  • 30 grams Clarified Butter for Frying
  • 1 Loaf of Brioche (Sliced)

Adjust Quantity


  1. Lemon Curd: Whisk 3 whole eggs, lemon juice & zest and 165g of castor sugar over a bowl of boiling water until it stiffens and has a 'ribbon-like' texture.  Remove from heat and place mixture in a blender with 100g butter.  Blend for 1 minute.
  2. Burnt Orange Syrup: Combine 250g of castor sugar and 30ml of water in a small saucepan and boil stirring until it reaches a dark caramel colour.  Gently stir in orange juice & zest and bring back to the boil for 2-3 minutes.  Remove from heat and chill.
  3. Raspberry Compote: Crush fresh raspberries with icing sugar to taste.  The juice from the raspberries will make a fresh sauce.
  4. Egg Mixture for French Toast: Combine whisked egg, thickened cream and cinnamon in a large flat bowl.  Soak brioche slices in egg mixture for 2 minutes.  Pan fry in clarified butter for 2 minutes on each side.  Once golden brown remove from heat and drain on absorbent paper.  
  5. Assemble all ingredients as pictured.