Brioche French Toast
You can of course use any bread you like here, but a thick wodge of brioche feels especially indulgent. We love to eat this with a generous spoonful of sour cherry compote.
|little splash of milk|
|1 tbsp||unwaxed lemon zest|
|sprinkle of vanilla caster sugar|
|butter, for frying|
|1||thick slice (3cm-ish) of brioche or other bread|
|icing sugar and sour cherry compote or fresh fruit and berries|
Crack the egg into a wide flattish bowl and whisk. Add the milk, lemon zest and sugar and whisk thoroughly to combine.
Put a frying pan over a medium heat and add the butter. While it melts, dip the bread into the eggy mix. When the bread is well soaked and the butter in the pan is hot, add the bread, pouring over any excess egg mixture.
Fry for a couple of minutes on each side until golden and crisp. Serve immediately, with a dusting of icing sugar and compote or some fresh fruit.