Our use of cookies

Some cookies are necessary for us to manage how our website behaves while other optional, or non-necessary, cookies help us to analyse website usage. You can Accept All or Reject All optional cookies or control individual cookie types below.

You can read more in our Cookie Notice


These cookies enable core functionality such as security, network management, and accessibility. You may disable these by changing your browser settings, but this may affect how the website functions.

Analytics cookies

Analytical cookies help us to improve our website by collecting and reporting information on its usage.

Third-Party Cookies

These cookies are set by a website other than the website you are visiting usually as a result of some embedded content such as a video, a social media share or a like button or a contact map

Dairy Council

Breakfast + Brunch

French toast with berry compote

By Paula McIntyre
Serves 4
By Paula McIntyre


4 slices brioche

2 eggs

50g sugar

100ml Northern Ireland milk

Butter for cooking

200g strawberries

1 dessert spoon honey

100g raspberries

100g blackcurrants

Northern Ireland yogurt to serve

Serves 4


Whisk the eggs, sugar and milk together.

Heat some butter in a frying pan.

Dip the bread into the mixture and add to the pan.

Cook until golden on both sides.

For the compote, whizz half the strawberries with honey.

Place in a bowl with the remaining strawberries and blackcurrants.

You could substitute with frozen berries. Serve with yogurt.