PULL-APART CHOC CARAMEL FRENCH TOAST

SERVES 6 PREP 15 MINS COOK 35 MINS

Preheat oven to moderate, 180°C. Line a large roasting tray with foil. In a large bowl, gently whisk 1 ½ cups milk, 2 eggs, 1 tbsp pure icing sugar, 2 tsp vanilla essence. Set aside 15 mins. Slice a medium sourdough cob in a crisscross pattern three-quarters of the way through the loaf. Arrange cob on a piece of baking paper and place on foil in tray. Gently pour egg mixture over cob, opening up slices to ensure it absorbs evenly. Arrange 200g block caramel chocolate, broken into squares, into slices. Cover with foil. Bake 20 mins. Uncover, bake 10 mins. Set aside 5 mins, serve dusted with icing sugar and accompanied with berries, if liked.