Is there a more delightful ritual than a lazy Sunday morning spent whipping up an indulgent breakfast and eating it in bed? Bacon and eggs are a classic, pancakes are a non-negotiable for the sweet tooth, but French toast is the pinnacle of decadence. Perhaps you enjoy yours with just a simple dusting of icing sugar, or maybe you like to go the sweet and salty route with bacon and lashings of maple syrup. Few variations, though, can match the French toast to be found at iconic Parisian macaron store-turned-cafe, Ladurée. Their version takes the classic and turns it up to 11. Ladurée brioche is filled with hazelnut crisp and chocolate shortbread, topped with rich couverture chocolate sorbet and vanilla whipped cream. It’s oh-so-indulgent, and while you might not be able to recreate it to the letter at home, you can get close with the help of Chatswood Chase’s gourmet retailers. 

Inspired by the reimagined classic, read on for our take on Ladurée’s chocolate and hazelnut French toast and shop the ingredients today at Chatswood Chase. 

Ingredients 

4 eggs

1 cup single (pouring) cream

2 tablespoons icing sugar, plus extra to serve

8 slices day-old brioche (from Breadtop, Ground Level)

⅔ cup Italian chocolate hazelnut spread (from Quattro Deli, Ground Level)

4 tablespoons of unsalted butter, melted 

Milk chocolate hazelnuts, chopped, to serve (from Scoop Wholefoods, Ground Level)

Method

1. Place the eggs, cream and sugar in a bowl and whisk until combined. 
2. Spread each brioche slice with 2 teaspoons of the chocolate-hazelnut spread.
3. Sandwich with the remaining brioche slices. Heat a large non-stick frying pan over medium heat and add half the butter.
4. Dip half the sandwiches into the egg mixture and cook the sandwiches for 1–2 minutes each side or until golden brown. Set aside and keep warm.
5. Repeat the dipping and cooking process with remaining sandwiches and butter. Dust with extra icing sugar and sprinkle with chocolate hazelnuts to serve. Serves 4.