TRUFFLED TRIPLE CREAM BRIE & HONEY FRENCH TOAST

SERVES 10

1 Earl Grey tea bag 50g sultanas

1/ 2 cup (125ml) runny honey 20g fresh black truffle (from good grocers or specialty food shops), plus extra shaved to serve (optional – we used a truffle shaver or peeler) 2 x 250g or 1 x 500g piece triple cream

brie, halved horizontally 3 eggs 1 tbs caster sugar

3/4 cup (180ml) milk 10 x 1.5cm-thick slices brioche

1/ 3 cup (80g) ghee, melted To prepare the sultanas, place tea bag and 1/ 2 cup (125ml) boiling water in a heatproof bowl, stand for 3 minutes, then discard tea bag. Add sultanas to tea and stand for 1 hour to infuse.

To make the truffled honey, heat honey in a small saucepan over low heat until warm. Finely grate half the truffle into the honey, stirring to combine. Remove from heat and stand for 15-30 minutes to infuse.

To make the truffled triple cream brie, finely grate remaining 10g truffle evenly over the cut-side of half the brie. Top with the remaining brie halves and set aside.

To make the French toast, whisk eggs, sugar and milk in a bowl until well combined and pour into a shallow tray. In batches, add brioche slices to egg mixture and stand, turning halfway, for 1 minute to soak. In 5 batches, heat ghee in a large non-stick frypan over medium heat, add soaked brioche and cook for 1-2 minutes each side or until golden. Transfer to a tray and loosely cover with aluminium foil.

Preheat oven to 160°C. Grease a baking tray and line with baking paper.

Slice the truffled brie into 10 wedges, place on top of the French toast slices and transfer to prepared tray. Bake for 2 minutes or until cheese has softened slightly but is not runny. Divide brioche among serving plates and scatter with drained sultanas and extra truffle, if using. Drizzle with truffled honey to serve.