Black­berry and lemon French toast with clotted cream


Food and Travel (UK) - - Contents -

300g black­ber­ries zest and juice 1 small lemon 3tbsp golden ic­ing sugar 2 eggs

100ml milk

4 x 1.5cm-thick slices of brioche loaf sun­flower oil, for shal­low fry­ing

To serve

clotted cream vanilla bean dust­ing sugar or golden ic­ing sugar

Pop the berries in a bowl, add the lemon juice and finely grated zest and 1tbsp ic­ing sugar. Mix gently and leave to mac­er­ate.

Com­bine the eggs, milk and 2tbsp ic­ing sugar in a shal­low dish. Cut the brioche slices in half di­ag­o­nally and dunk into the egg mix­ture to coat both sides.

Heat the oil in a fry­ing pan on a medium heat and add the brioche (fry in 2 batches) and fry for 1-2 min­utes per side un­til puffed and golden. Put on kitchen pa­per to drain.

Sit 2 pieces on each plate, add the mac­er­ated berries and a gen­er­ous spoon­ful of clotted cream or yo­ghurt if you pre­fer. Dust with vanilla bean dust­ing sugar to serve.

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