Sweet treat: French toast with glazed bacon

serves / 2 cook / 15 minutes prep / 20 minutes

Ingredients 200ml milk

2 eggs

1⁄4 tsp ground cinnamon 125ml (1⁄2 cup) double cream

1⁄4 tsp vanilla bean paste

4 rashers smoked streaky bacon 80ml (1⁄3 cup) honey 30g butter, chopped 4 thick slices brioche loaf

125g strawberries, hulled, quartered Icing sugar, to dust

1. Whisk together the milk, eggs and cinnamon in a shallow bowl and set aside.

2. Use electric beaters to beat the cream and vanilla in a small bowl until soft peaks form. Set aside.

3. Heat a non-stick frying pan over medium-high heat. Add the bacon. Cook, turning, for 4 minutes or until golden. Drizzle with the honey. Turn the bacon to lightly coat. Bring honey to a gentle simmer. Simmer for 30 seconds to 1 minute or until honey has thickened slightly and coats the bacon. Remove pan from heat and set aside.

4. Melt half the butter in a separate non-stick frying pan over medium-low heat until melted and foaming. Dip 2 brioche slices in egg mixture until well coated all over. Add to pan and cook for 2-3 minutes each side or until golden and crisp. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining butter, brioche and egg mixture.

5. Serve the french toast with bacon, strawberries and whipped cream. Drizzle with the reduced honey, if you like, and lightly dust with icing sugar.

TIPS AND TRICKS: Cook the bacon in pure maple syrup (avoid the maple-flavoured syrup) instead of honey, if you like. For an indulgent dessert, top the French toast with creamy vanilla ice-cream and warm caramel sauce or a rich chocolate fudge topping.