Raspberry brioche eggy bread with peanut brittle ice cream

Raspberry brioche eggy bread with peanut brittle ice cream

Lamingtons & lemon tart
Patricia Niven

Truth is, if you had this every day for breakfast you probably wouldn’t last very long, but every now and again this is a treat that’s too good to miss out on. Use store-bought bread or brioche if you don’t have the time to make the brioche, but make mine if you can as the sharp raspberry inclusion provides a welcome contrast to the sweetness of this dish.


Quantity Ingredient

Peanut brittle ice cream

Quantity Ingredient
250ml full-cream milk
200ml thickened cream
2 vanilla beans, seeds scraped
100g caster sugar
5 egg yolks
200g Peanut brittle

Raspberry brioche eggy bread

Quantity Ingredient
1/2 loaf Raspberry brioche
300ml full-cream milk
3 eggs
pinch salt
130g caster sugar
60g unsalted butter

To serve

Quantity Ingredient
fresh raspberries


  1. To make the vanilla ice cream, place the milk, cream, vanilla seeds and scraped pods in a saucepan over medium heat and bring to a simmer. Remove the pan from the heat and set aside. Discard the pods.
  2. Whisk the sugar and egg yolks together in a bowl until they start to thicken and pale.
  3. Pour one-third of the hot milk mixture onto the yolk mixture and whisk well. Pour this mixture back into the saucepan with the remaining milk and cream and mix well with a silicone spatula or wooden spoon.
  4. Cook over medium–low heat, stirring constantly, until the ice cream base reaches a temperature of 82°C. Use a sugar or digital thermometer for accuracy.
  5. Prepare a large bowl of iced water.
  6. Remove the custard from the heat and strain into a bowl. Set this bowl in the larger bowl of iced water, stirring regularly, to cool the custard down quickly.
  7. Once cool, churn in an ice cream machine according to the manufacturer’s instructions. Store the ice cream in the freezer until needed.
  8. In a blender or food processor, blitz the brittle into a coarse crumb
  9. Scoop the ice cream into the crumb and roll to cover. Set aside in the freezer.
  10. Cut the crusts off the brioche and slice it 2 cm thick. Trim the slices to neat rectangles or squares. Place the slices in a sealed container in the refrigerator for a few hours.
  11. Mix the milk, eggs, salt and 30 g of the sugar together well, then strain the mixture into a jug.
  12. Place the brioche slices into a shallow dish and pour over the custard mix. Place in the refrigerator for a minimum of 2 hours – but overnight is great. Flip each slice after an hour or so to get maximum coverage.
  13. Next morning take the slices and place them on a wire rack over a tray to catch the drips. Leave for 20 minutes.
  14. Heat the remaining sugar in a non-stick frying pan over medium heat until the sugar has just melted and is starting to turn a golden brown colour. Reduce the heat to low and add the butter, swirling it around the pan. Add the slices of brioche to the pan and cook them for a couple of minutes until brown and caramelised. Flip them using a fish slice and cook for the same amount of time on the other side.
  15. Remove the slices of brioche from the pan and drain on paper towel.
  16. Serve the eggy bread with the ice cream and some fresh raspberries.
darren purchese
burch and purchese
sweet studio
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