• 2 large eggs
  • ½ cup full cream milk
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • 6 slices brioche loaf*
  • 3 tbsp butter
  • 1 punnet fresh raspberries
  • Maple syrup, to serve


1. Whisk the eggs, milk, vanilla and cinnamon in a large mixing bowl.

2. Melt 1 tbsp of butter in a non-stick frying pan over medium heat.

3. Briefly dip a slice of brioche in the egg mixture, coating it all over then place it in the hot pan immediately. Repeat with a second slice.

4. Cook for 2-3 minutes on each side, or until golden. Transfer to a plate and repeat with the remaining brioche, adding a tablespoon of butter before each batch of two.

5. Serve immediately with fresh raspberries and maple syrup.


  • * Day old bread works best! If you don’t have brioche, sliced white bread may also be used.

Recipe created and photographed by Marie Duong for Australian Raspberries and Blackberries

  • Serves
  • Prep
  • Cook
    2-3 mins