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PERFECT FRENCH TOAST

This is what weekends are made for... a brunch like this is bliss! We baked our own brioche, but you can get hold of any decent loaf and go from there.

INGREDIENTS

STEP-BY-STEP-GUIDE

CUSTARD AND SOAK

Crack the eggs into a bowl and whisk in the double cream, sugar, cinnamon and vanilla seeds. Pour into a deep roasting tray big enough to lay several slices of bread in to soak. Cut the brioche into 4 slices about 2cm thick and lay in the custard to soak for 5-6 minutes, a few minutes on each side.

FRY BREAD

Preheat a frying pan to a medium heat and add the coconut oil and a knob of the butter. Pick up a soaked slice of bread and allow excess custard to drip from it. Fry for a couple of minutes on each side, long enough to gain a golden colour on each side and some crispy edges without burning and to cook the custard in the middle of the bread without drying it out.

BLUEBERRY COMPOTE

Toss the blueberries with he honey in a hot saucepan for a minute until they just start to swell and pop.

SERVE

Drain the french toast briefly on kitchen paper, then serve on a plate with a spoonful of the blueberries and a dusting of icing sugar. Serves 4