French toast Elena Silcock

• 2 large eggs
• 80ml whole milk
• 40ml double cream
• 1 tsp vanilla extract
• ½ tsp cinnamon

  Cinnamon

  sin-ah-mun

  A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

• 4 thick slices brioche
• 2 tbsp vegetable oil
• 2 tbsp butter

  Butter

  butt-err

  Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

• icing sugar and fresh berries, to serve (optional)

1. Whisk together the eggs, milk, cream, vanilla and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins, then carefully turn over and soak for 2 mins more.

2. Heat 1 tbsp of the vegetable oil and butter in a non-stick frying pan over a medium heat until foaming. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices.

3. Serve dusted in icing sugar and scattered with fresh berries, if you like.