Our Swedish Scroll Sugar will elevate your next slow morning French toast, adding a touch of cardamom and spice with one simple addition.
Ingredients
6 thick slices of brioche bread
2 eggs
½ cup milk
40g butter
1 tbsp Gewürzhaus Swedish Scroll Sugar
To serve
250g mascarpone, whipped
Orange marmalade
Directions
Whisk the eggs and milk together in a wide, shallow bowl until fully combined.
Heat a heavy-based frying pan over medium heat and melt approximately one-third of the butter.
Dip a slice of brioche into the egg mixture, soaking for 5–10 seconds. Flip and repeat until coated but not overly soggy.
Once the melted butter begins to foam, place the soaked brioche into the pan and cook until golden brown on both sides. Transfer to a plate and sprinkle lightly with Swedish Scroll Sugar.
Repeat with the remaining brioche, cooking two slices at a time and adding more butter as needed.
Serve warm with a generous spoonful of whipped mascarpone and a drizzle of orange marmalade.
