French Toast with Passionfruit Curd

Cook Time 30 minutes

Servings 2

Ingredients

10g butter 

1 tsp olive oil

1 loaf of brioche, cut in very thick slices

4 eggs

300ml thickened cream 

3 tbsp icing sugar 

⅓ cup caster sugar  

1 tsp cinnamon

Passionfruit Curd

3 egg yolks

½ cup caster sugar

4 tbsp passionfruit pulp

2 tbsp lemon juice 

80g butter, cubed

Method

For the passionfruit curd, whisk the sugar, lemon juice and egg yolks in a bowl over a saucepan that has been filled with a little water, over medium heat. Whisk constantly for 10 to 15 minutes, or until mixture begins to thicken and coats the back of the spoon. Remove from the heat and gradually whisk in the butter and passionfruit pulp until combined. Cover the surface with cling wrap and place in the fridge for 2 hours or until chilled.

Combine the sugar and cinnamon together.

Whisk 150ml of cream with the icing sugar until soft peaks form.

For the French toast, in a shallow bowl, whisk the eggs, two tablespoons of the cinnamon sugar and remaining cream together. Dip each piece of brioche into the mixture, coating both sides.

In a fry pan, on medium heat, melt butter and oil and fry brioche, in batches, for 1-2 minutes on all sides or until golden brown.

Coat in the remaining cinnamon sugar and serve with a dollop of the passionfruit curd and whipped cream.