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For the brioche:

  • MEADOWLAND Professional 250g 220 g
  • Strong Flour 500 g
  • Caster sugar 25 g
  • Yeast 25 g
  • Salt 10 g
  • Semi skimmed milk 140 ml
  • Egg 100 g

For the brioche sandwiches:

  • Strawberry jam 120 g

For the French toast

  • Skimmed milk 200 ml
  • MEADOWLAND Double 1L 300 ml
  • Caster sugar 175 g
  • Egg 150 g
  1. For the brioche:

    • Sieve the flour, sugar & salt together into mixing bowl.
    • Warm milk and add the yeast, ensure the yeast dissolves completely.
    • Beat in the eggs and add to the dry ingredients, mix to a smooth dough.
    • Gradually add the softened MEADOWLAND Professional.
    • Place into an oversized bowl and cover with cling film 3 times and allow to prove overnight in the fridge.
    • Heavily flour the work surface and remove the dough from the proving bowl.
    • Knock back the dough and divide into 100g balls, shape and place into floured loaf tins (approx 4 balls).
    • Allow the balls to prove to double in size.
    • Egg wash with yolk, salt & water.
    • Bake for approx 10 min. at 200°C then lower temperature to 180°C.
    • Remove from oven when top, sides & bottom are brown and sound hollow when tapped.
    • Place on a wire rack to cool completely.
  2. For the brioche sandwiches:

    • Cut the brioche in to 20 slices.
    • Cover 10 of the slices with strawberry jam then sandwich with the remaining slices of brioche.
  3. For the French toast

    • Whisk together the eggs and milk with the MEADOWLAND Double then place into a deep tray.
    • Take each sandwich and coat in the egg mixture on both sides.
    • In a pan heat the sugar until a light caramel is formed.
    • Carefully add in the coated sandwiches and allow to colour on both sides.
    • Remove from the pan and then dust lightly with icing sugar.