Delicious, fast and cheap, this is the perfect comfort food, or serve it as a posh breakfast for all the family. Stale bread is commonly used in France instead of the brioche: there are always some pieces of leftover baguette which need to be used up!
- Yield: 4 Servings
- Preparation Time: 20 Minutes
- Cooking Time: 5 Minutes
- 6 medium eggs
- 60 g caster sugar
- 1 vanilla pod (opened and scraped) or 1 teaspoon vanilla extract
- 150 ml semi-skimmed or full fat milk
- 75 g fresh double cream
- 8 thick slices of brioche, cut into halves
- 30 g butter
- icing sugar, to dust
- strawberry jam and fresh strawberries to serve
- In a bowl, whisk the eggs with the caster sugar and the vanilla (seeds and pod or extract), then add the milk and cream to make a batter.
- Place the brioche halves flat in the dish and pour over the batter through a very fine sieve. Soak the brioche for a few minutes until the batter soaks into it, then turn them over.
- Melt a knob of butter in a frying pan. Remove the brioche carefully from the dish, one at a time, and hold it between your fingers for a few seconds to drain the excess butter. Cook them at a medium heat in batches until they are golden brown. Turn them over to finish off the cooking.
- Sprinkle the French toast with icing sugar and serve warm with strawberry jam and fresh strawberries.