TODAY’S RECIPE: Challah grapefruit French toast

BRUNCH idea. Serves 2

Ingredients

2 large eggs, beaten 100ml/3½fl oz semi-skimmed milk 3 grapefruits, zest and segments of 1, juice of 2 1 tsp cinnamon 4 thick slices challah bread or brioche 3 tbsp golden caster sugar 1 tsp mixed spice Knob of butter, for frying 50g/2oz creme fraiche, to serve

Method

1 In a large dish, mix the beaten eggs with the milk, grapefruit zest and cinnamon. Dip in the slices of challah until they are fully coated, then leave to soak for about 30 minutes (or covered overnight in the fridge).

2 Pour the grapefruit juice into a small saucepan with 1 tbsp sugar and set over a gentle heat until it dissolves. Turn up the heat and simmer vigorously until the sauce reduces and thickens. Set aside.

3 Tip the remaining sugar on to a large plate and stir with the mixed spice. Heat a large frying pan over a medium heat and add the butter. Once melted, carefully (they will be delicate) take two challah slices out of the egg mixture and put in the pan. Fry for 2 to 3 minutes each side until browned.

4 Meanwhile, reheat the grapefruit syrup over a gentle heat until warm. Fry the remaining challah slices. Dip each into the spiced sugar and turn until coated. Serve with the grapefruit segments, a little grapefruit syrup and a dollop of creme fraiche. n

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