Elevate your desserts or breakfasts with this super simple sweet summer recipe.
So, whether you're hosting a sun-drenched brunch, lounging in the garden, or planning a friendly get together, these recipes are crafted to bring joy with every chilled, flavour-packed bite. Today’s recipe feature is no exception — an ode to simplicity and freshness, designed to pair beautifully with breezy afternoons and relaxed gatherings.
So, set the table, invite a little sunshine in, and get ready to savour a dessert that’s made for summer moments, and ay time of the day.
Berry French Toast with Vanilla Ice Cream
This Berry French Toast with Vanilla Ice Cream recipe is a decadent twist on a brunch classic, combining rich custardy brioche with the vibrant sweetness of fresh berries. The toast is golden and crisp on the outside, soft and pillowy within, layered generously with seasonal berries and finished with a scoop of velvety vanilla ice cream that melts into the warm bread. It’s a dish that balances indulgence and freshness, perfect for leisurely mornings or an afternoon treat in Sadelle’s elegant Riyadh setting.
Sadelle’s Riyadh has become a go-to dining destination for those in the know in the capital city. Bringing a taste of New York’s iconic brunch culture to the Saudi capital, Sadelle's is found inside the Mansard Riyadh, A Radisson Collection Hotel. The restaurant-cafe blends timeless elegance with a laid-back, cosmopolitan vibe. Guests are often found indulging in a menu filled with comforting classics, from towering bagel platters and buttery croissants to refined breakfast-brunch dishes. With both indoor and al fresco seating overlooking the hotel’s plaza, Sadelle’s offers a stylish escape for leisurely mornings, afternoon indulgence, or weekend gatherings.
Ingredients for brioche bread:
- 50g warm milk (around 105°F to 115°F)
- 20g active dry yeast
- 100g granulated sugar
- 1kg all-purpose flour
- 20g salt
- 10 large eggs, at room temperature
- 500g unsalted butter, softened
Ingredients for the almond cream:
- 250g unsalted butter
- 250g granulated sugar
- 9 eggs
- 250g of almond powder
- 90g regular white flour
Ingredients for vanilla ice cream:
- 600g of milk
- 210g of heavy cream
- 180g of granulated sugar
- 60g of milk powder
- 40g of glucose powder
- 4g of stab powder (stabiliser)
- 110g of egg yolk
Ingredients for the brioche soak:
- 300g of sugar
- 300ml of water
- 1 piece of orange
- 2 cinnamon sticks
- 2 pieces of star anise
Method for brioche:
- Activate yeast: In a small bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
- Mix dry ingredients: In a large mixing bowl, combine flour and salt.
- Combine wet ingredients: Add yeast mixture, eggs, and mix until a shaggy dough forms.
- Knead: Gradually add softened butter and knead for 10-12 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Shaping and Final Rise:
- Punch down: Gently punch down the dough to release air.
- Shape: Shape dough into a round or oblong loaf.
- Shape: Shape dough into a round or oblong loaf.
Baking the brioche:
- Preheat oven: Preheat oven to 375°F (190°C).
- Egg wash: Brush egg yolk mixed with a little water over the dough for a golden glaze.
- Bake: Bake for 25-35 minutes, or until golden brown.
Cooling of brioche:
Let the brioche cool on a wire rack for at least 30 minutes before slicing.
Method for Sugar Syrup:
- Combine sugar and water: In a saucepan, combine sugar and water.
- Heat and dissolve: Heat over medium heat, stirring until sugar dissolves.
- Bring to a boil: Bring mixture to a boil, then reduce heat.
- Simmer: Simmer for 5-10 minutes or until syrup reaches desired consistency.
Method for almond cream:
- Grind almonds: Blend sliced almonds in a food processor until finely ground.
- Mix with sugar: Add granulated sugar and blend until well combined.
- Add butter: Gradually add softened butter and blend until smooth.
- Add eggs: Beat in eggs one at a time until fully incorporated.
- Add extracts: Mix in almond powder and vanilla extracts.
Method for vanilla ice cream:
- Combine cream, milk, and sugar: In a medium saucepan, whisk together heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling.
- Chill mixture: Let mixture cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Churn: Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions.
- Add vanilla: During last 2 minutes of churning, add vanilla extract.
- Freeze: Transfer ice cream to an airtight container and freeze for at least 2 hours to firm up.
Notes
Top Tip: Use high-quality vanilla: For best flavor, use high-quality vanilla extract or vanilla beans.
To freeze: You can freeze the sponges and the icing separately, not together. For the sponges, leave to cool and wrap tightly in clingfilm. Place in the freezer for up to 3 months. When ready to use, take out of the freezer the night before and allow to thaw overnight at room temp. For the icing, you can also make this in advance and place in an airtight container. Place in the freezer for up to 3 months. Again, take out of the freezer and allow to thaw for a few hours until soft and whippable again.
