For the love of French Toast

Forget Valentines cards, nothing says devotion like a beautifully prepared breakfast. French Toast is the ultimate indulgence, soft pillows of brioche oozing with custard and scattered with berries. You can prepare the eggy mixture and make the fruit compote the night before, so that all you need to do is a bit of sleepy cooking in the morning. French Toast gives maximum gratification for minimum effort. Obviously you can use stale bread but for optimum luxury, try a supermarket bought brioche.

For the compote

• 300g mixed frozen berries

• 2-3 tablespoons Maple Syrup

Combine the ingredients in a saucepan. Cook on a low heat for around 15 minutes (or until the fruit is soft)

For the French Toast

• 2 large eggs

• 120 ml whole milk (or a combination of cream/milk ifmilk)

• 1 tsp vanilla extract

• ½ tsp cinnamon

• x4 thick slices brioche

• 2 tbsp olive oil

Method

1. Whisk together the eggs, milk, 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 oil in frying pan over a medium heat until hot. 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. Dust in icing sugar and pour over the fresh berry compote. It goes without saying that marscapone or greek yoghurt are an ideal accompaniment.

Wishing everyone a love and french toast filled February.

Sophie x

‘There is no sincerer love, than the love of food’

George Bernard Shaw

Tastes better than it looks. Tablecloth in Rose Gingham. Handmade in Cornwall