- 4 thick slices of brioche or Challah bread, minimum 2cm deep
- 2 medium eggs
- 50ml whole milk
- 1 tsp vanilla paste, or extract
- 50g Horlicks Original
- 15g Horlicks Original
- 10g icing sugar
- Natural yoghurt (to serve)
- Summer berries (to serve)
In a large, high-sided bowl, combine the eggs, milk, vanilla paste and Horlicks Original and whisk until fully combined.
Lay the bread slices into the mixture and leave to soak on each side for around 5 minutes.
Horlicks Hint: This recipe is a great way to use up any stale bread you have leftover! Why not try leaving it to soak overnight for extra flavour.
To make the malt sugar, combine the Horlicks Original and icing sugar, lightly whisk together until evenly combined and set aside until needed.
Place a large frying pan over a medium heat and add a large knob of butter into the pan, swirling around until melted and just starting to foam.
Add the soaked bread slices to the pan and leave for 2-3 minutes. Turn the slices over and cook for another 2-3 minutes until golden brown.
Horlicks Hint: If you need to cook the french toast in batches, keep the cooked toast warm in the oven (160ºC fan oven) while you’re cooking the remaining toast in the pan.
Serve the french toast with summer berries, a good dollop of natural yoghurt and finally a dusting of the Horlicks sugar. Serve while it’s hot!