MenuCulture Menu, Recent Posts
Brioche French toast with figs and orange syrup, topped with sweet dukkah and yogurt
Brioche French toast with figs and orange syrup, topped with sweet dukkah and yogurt
Brioche French toast with figs and orange syrup, topped with sweet dukkah and yogurt, combines sweet, fruity, and nutty flavors for a wonderful breakfast or brunch treat. The brioche bread adds a rich and buttery touch, while the figs and orange syrup provide a sweet and tangy contrast. The sweet dukkah adds a crunchy texture and extra depth of flavor, and the yogurt adds a creamy and tangy component to balance out the dish.
Ingredients
- 8 slices brioche bread
- 4 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 8 fresh figs sliced
- 1 orange juiced
- 1/4 cup honey
- 1/4 cup dukkah (a blend of nuts, seeds, and spices)
- Greek yogurt for serving
- Butter or oil for cooking
Instructions
- In a shallow dish, whisk together the eggs, milk, vanilla extract, and ground cinnamon.
- Dip each slice of brioche bread into the egg mixture, making sure to coat both sides.
- Heat a pan over medium heat and add butter or oil.
- Cook the brioche slices until golden brown on both sides, about 2-3 minutes per side. Set aside and keep warm.
- In a small saucepan, combine the orange juice and honey. Heat over low heat until the honey is dissolved and the mixture has thickened slightly.
- To serve, place two slices of French toast on each plate. Top with sliced figs, drizzle with the orange syrup, and sprinkle with sweet dukkah.
- Serve with a dollop of Greek yogurt on the side.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 557kcal (28%)Carbohydrates: 76g (25%)Protein: 17g (34%)Fat: 23g (35%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 291mg (97%)Sodium: 408mg (18%)Potassium: 457mg (13%)Fiber: 4g (17%)Sugar: 40g (44%)Vitamin A: 1153IU (23%)Vitamin C: 20mg (24%)Calcium: 192mg (19%)Iron: 2mg (11%)
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.