Outdoor Boys Series: Scrambled French Toast Recipe
- Daniel
- Aug 31
- 2 min read
Updated: Sep 30
This one’s a little messy, a little sweet, a little savory, and all kinds of fun. I came across this dish from Luke at Outdoor Boys, where he called it “Scrambled French Toast.” Instead of slicing and soaking the bread, he tears up brioche and cooks it straight in a pan with eggs and condensed milk.
It’s chaotic, in a good way. I had to try it, and I did with a few tweaks of my own.
To balance the richness, I made a quick blueberry compote spiked with lime, giving it that tart lift. Then there’s the crispy bacon on the side. Sweet, salty, tangy - it’s a full-flavored ride. The texture is rustic and homey.
The French toast isn’t fussy; it’s comforting. And honestly, it's a great way to use up slightly stale brioche (or an excuse to make a fresh loaf just for this). The whole thing comes together fast, with minimal prep and maximum reward.
There's no official “Scrambled French Toast” in the culinary textbooks, but this reminds me of how traditional pain perdu was all about using up old bread.
In this case, the “scrambled” method makes it feel like French toast met bread pudding and had a casual brunch baby. So if you're craving something new but familiar, this is your sign to give it a go.
Ingredients:
(Serve 2)
Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing
Bacon, A Handful
Blueberries, 125g
Granulated Sugar, 1 TBSP
Fresh Lime Zest, 1 Lime
Fresh Lime Juice, 1 Lime
Brioche Bread Homemade, 1/2 Loaf
Eggs, 2
Condensed Milk, 2 TBSP
Unsalted Butter, 2 TBSP
Sea Salt, Pinch
Black Pepper, Pinch
Maple Syrup, For Drizzling
Equipment:
Cast Iron Skillet / Pan
Oven
Sauce Pot
Directions:
Please visit my "Handmade Brioche Bread" page for the easy flatbread recipe.
Prepare the Bacon
Lightly grease a baking sheet and lay out the bacon in a single layer.
Broil in the oven until crispy. Keep an eye on it, it cooks fast.
Set aside to cool. If there’s any bacon fat left, save it for the skillet.
Make the Blueberry Compote
In a small saucepan over medium heat, combine blueberries, sugar, lime zest, and lime juice.
Stir occasionally until the berries begin to break down and release their juices.
Simmer gently until the mixture thickens into a syrupy compote. Set aside.
Cook the Scrambled French Toast
Tear the brioche into rough chunks; no need to be neat.
In a bowl, whisk together eggs and condensed milk until smooth.
Heat a cast iron skillet over medium heat. Add bacon fat or butter.
Add the torn bread and pour the egg mixture over it.
Gently toss everything together, making sure the bread is evenly coated.
Cook, stirring occasionally, until the eggs are set and the bread is golden brown in spots.
Season with a pinch of salt and black pepper.
Plate and Serve
Spoon the scrambled French toast onto plates.
Drizzle the warm blueberry compote over the top.
Drizzle a touch of maple syrup and top with the crispy bacon.
Serve immediately and savor the delightful blend of sweet, salty, and tart.
The combination somehow works...
Perfect brunch...
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