Sugar & Spice French Toast

A slow Sunday favourite from my own kitchen — softly spiced custard-soaked French toast, finished with Belgian cassonade for that gentle caramel crunch.

Ingredients (serves 3–4)

• 6 slices of bread, cut into quarters

(brioche or slightly stale white bread works beautifully)

• 5 large eggs

• 100 ml whole milk

• 15 g Partie de Moi Sugar & Spice (1 level tablespoon)

• 2.5 ml vanilla extract

(½ teaspoon)

• 20 g butter

To serve

Icing sugar or Tirlemont Cassonade

Crispy bacon and / or seasonal fruit

Method

1. Crack the eggs into a large bowl. Add the milk, vanilla extract and Sugar & Spice. Whisk until fully combined and lightly frothy.

2. Add the bread pieces and gently turn them through the custard, allowing each piece to soak for 10–15 seconds per side so they absorb the spiced mixture without becoming soggy.

3. Heat a large frying pan over a medium-low heat. Add the butter and allow it to melt gently without browning.

4. Place the soaked bread into the pan in a single layer. Fry for 2–3 minutes per side until golden and lightly crisp on the outside while remaining soft inside.

5. Transfer to a warm plate and repeat with the remaining bread, adding more butter if needed.

6. Finish with a light dusting of icing sugar and a final sprinkle of Tirlemont Cassonade for a delicate caramel crunch.

7. Serve with crispy bacon, seasonal fruit, or both — slow food for slow Sundays.