Maple and walnut brioche french toast

  • 2 eggs
  • ½ cup (125ml) single (pouring) cream
  • 2 cups (240g) finely chopped walnuts
  • 4 x 3cm-thick slices brioche
  • melted unsalted butter, for brushing
  • grated fresh nutmeg and maple syrup, to serve
  1. Place the eggs and cream in a small shallow tray and whisk to combine. Spread the walnut on a separate tray. Dip the brioche into the egg mixture and allow to soak for 30 seconds. Press each side into the walnut. 
  2. Heat a large non-stick frying pan over medium heat and brush with butter. Cook the brioche, in 2 batches, for 3–4 minutes each side or until golden brown. Sprinkle with nutmeg and drizzle with maple to serve. Serves 2
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