Recipe courtesy of Bal Arneson
Toasted Brioche in Spiced Milk
25 min
5 min
4 servings
25 min
5 min
4 servings


  • 2 cups whole milk
  • 1/2 cup plus 1 tablespoon sugar
  • 8 whole cloves
  • 6 green cardamom pods
  • 4 whole star anise
  • One 3-inch piece cinnamon stick
  • One 1-inch piece fresh ginger
  • 3 tablespoons butter
  • 4 thick slices brioche or challah bread
  • Fresh apricots or peach slices, for serving


Put the milk, 1 tablespoon of the sugar, the cloves, cardamom, star anise, cinnamon stick and ginger into a saucepan and place over medium-high heat. Bring to a boil, and then turn the heat to low and let simmer for 10 minutes to infuse the milk with the spices. Keep warm.

Put 1/2 cup water and the remaining 1/2 cup sugar into a small saucepan and bring to a boil until the sugar is dissolved and turns to a clear syrup, about 3 minutes. Cool slightly.

Place a nonstick skillet over medium heat and add the butter. When it begins to foam, dip the bread slices into the syrup and then fry them in the butter until they become golden brown, about 2 minutes on each side. Pour some hot spiced milk into shallow bowls and then gently add a slice of the toasted bread. Serve with slices of fresh apricots or peaches.

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