FRENCH TOAST WITH BACON OR BERRIES

French toast (often known as eggy bread), a brunch classic, can either be savoury or sweet. This clever way of cooking bacon keeps it flat and crispy, but it won’t work for back bacon; it has to be streaky rashers because they are more finely sliced and have more fat. For the sweet version, use seasonal mixed berries of your choice. Serves 6

For the French toast

130ml (4fl oz) whole milk 3 eggs

6 thick slices of white bread (or other bread of your choice), crusts removed

½tsp butter, plus extra

1tsp vegetable oil, plus extra

For the savoury version

12 rashers of smoked streaky bacon A pinch of sea salt A pinch of freshly ground black pepper

Maple syrup, to serve

For the sweet version

2tbsp caster sugar, runny honey or maple syrup

1tsp vanilla extract

¼tsp sea salt

250g (9oz) ricotta cheese or reduced-fat crème fraîche, to serve

Fresh berries, to serve Maple syrup or jam, to serve For the savoury version, preheat the oven to 190°C/ fan 170°C/gas 5. Place the bacon rashers on a baking tray, then place a second baking tray on top to keep the bacon flat. Cook in the oven for 15-20 minutes until the bacon is completely crisp.

Meanwhile, for the French toast, lightly whisk the milk and eggs together in a mixing bowl. For the savoury version, season the mixture with the salt and pepper. Place the bread slices into the egg mixture and leave them to soak for 30 seconds or so on either side, turning once (only give them a brief soak, so they don’t get too soggy and fall apart).

Heat the butter and oil in a large nonstick frying pan over a medium heat until melted. Add two slices of egg-soaked bread to the pan and cook for 1-2 minutes on each side, turning once, until golden brown all over. Remove to serving plates and keep warm. Repeat with the remaining egg- soaked bread slices, adding a little extra butter and oil, if needed. Remove the bacon from the oven and drain on kitchen paper.

Serve the savoury French toast with the crispy smoked bacon on top and drizzle with maple syrup.

For the sweet version, prepare the French toast as before, adding the sugar, honey or maple syrup, the vanilla extract and the salt to the egg mixture before soaking the bread slices. Cook as for the savoury version, then serve with a dollop of ricotta or crème fraîche, some fresh berries and a drizzle of maple syrup or jam.

Gordon Ramsay Bread Street Kitchen by Gordon Ramsay will be published by Hodder & Stoughton on Thursday, £25. To order a copy for £18.75 visit mailbookshop.co.uk or call 0844 571 0640, p&p is free on orders over £15. Offer valid until 5 November.