This is so easy to do, it could be a school night recipe. You just have to find a loaf of brioche from your local patisserie, boulangerie or even cake shop. It’s a bit messy, but a ten minute job, start to finish – we love that.
Beat the eggs, cream and vanilla and immerse the brioche in the mixture for a second (don’t soak it or it will fall to bits) and gently fry in a non stick pan in the 50g butter.
To poach the strawberries, melt the teaspoon of butter in a small frying pan or saucepan and add the strawberries and zest, cooking for about thirty seconds. Add the sugar and allow to dissolve before pouring in the juice and liquor if using.
Cook for just another minute over low heat.
Place two pieces of French toast on two dinner plates and spoon strawberries over.
Top with a little cream or custard if you like.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Tasty Conversations, featuring Kim Terakes. Director / DOP Geoff Brown, Producer Benjamin O'Donnell.
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