The ever-popular breakfast, French Toast, done with a simple twist of turning it into a dessert for a weekend breakfast to enjoy with the family.

Recipe Card 

Ingredients                                                                         Quantity
Thick brioche slices 6 pcs
Sugar 1 tbsp + 1 tsp
Ground cinnamon 1/4 tsp
Flour 2 tsp
Egg 2 pcs
Milk 1/4th cup
Cream 1/4th cup
Vanilla 1 tsp


Method of preparation:

  • Heat Milk and cream, as you see bubbles from the sides switch off the fire.
  • In a separate bowl, add in sugar, cinnamon, flour, egg and vanilla and pour the above hot liquid on to it.
  • Mix well and strain.
  • In a deep plate place a brioche slice onto it and pour the mixture.
  • Let the brioche soak well but not make it soggy.
  • Heat up the pan, brush the pan with butter and place the soaked brioche on to it.
  • Keep the flame low so that the brioche is cooked and doesn’t burn.
  • Ones brown sprinkle caster sugar on one side of brioche and using a blow torch burn the sugar to caramelize.
  • Serve hot with berries and cream anglaise.


Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.