Brioche French toast

Serves 4

Prep 10 mins

Cook 15 mins

£1.43 a portion

624 kcals, 43g fat, 19g sat. fat, 19g sugar

4 eggs

200ml single cream

½ tsp vanilla seed paste

1 tbsp golden caster sugar

4 thick, generous slices or 8 thin slices of day-old brioche

25g butter and 1 tbsp vegetable oil, for frying

12 rashers bacon 2

bananas, sliced maple syrup, to serve

1 In a large bowl, whisk the eggs vigorously, then add the single cream, vanilla and sugar, and whisk again.

2 When you’re ready to cook, heat the oven to its lowest setting, pop a baking tray inside and pour the cream mixture into a shallow dish or tub that will allow space for the brioche to lay at. Heat a griddle or a frying pan to a medium heat, and melt the butter and the oil together.

3 Place the brioche slices in the cream mixture for 1 min, then turn each slice and gently press all over, allowing them to soak up the liquid for another 1 min or so until fully soaked.

4 Remove the brioche from the mixture and place onto the hot griddle or pan (you may need to do this in batches). Cook for a few mins on either side until the inside is tender and moist ( but not wet). To check this, make a small cut in the middle with a knife – the inside should be like cooked bread pudding. Keep warm in the oven while you cook the remaining slices.

5 Fry the bacon in a pan for 5 mins until crispy. Serve the French toast topped with bacon, bananas and a drizzle of syrup.