prep: 10mins
cook: 15mins
serves: 4


  • 3 eggs
  • 200mL Bulla Pure Cream
  • 100mL milk
  • 2 Tbsp caster sugar
  • 1 tsp vanilla essence
  • 1/2 tsp ground cinnamon
  • pinch of salt
  • 400g unsalted butter
  • 1 brioche loaf
  • 3/4 tb Bulla Creamy Classics Rich Chocolate Frozen Custard
  • icing sugar, for dusting

Rich Chocolate French toast


  1. For the French toast, whisk the eggs with the sugar in a large bowl followed by the cream, milk, vanilla, cinnamon, and salt. Dip each slice of brioche in the egg mixture and then place on a rack to drain excess liquid and to allow the bread to soak. Melt half the butter in large non-stick pan over a medium heat and fry 4 slices of the eggy bread. Cook for 2 minutes on each side or until golden in colour. Place on a tray lined with baking paper. Repeat by melting the remaining butter and frying the rest of the eggy bread.
  2. Heat a dessert spoon in hot water and then scoop generous portions of chocolate frozen custard on to one side of the toast, then sandwich with another piece of the French toast. Dust with cinnamon and icing sugar. Serve immediately.