Thick slices of brioche soaked in hot sweetened milk flavoured with vanilla before being dipped in beaten egg and fried in butter till crisp. Finished off with a sprinkling of cinnamon sugar. You have to be careful not to let these break up as you transfer them across from the milk to the egg and to the pan. Once cooked the outer egg coating keeps them together. They are delightfully soft and gooey on the inside, rather like a good bread pudding. A mile away from the thin slice of industrial white bread, barely glanced in egg and fried till dry that I had served up to me as French toast in a certain Ranelagh cafe recently.
One slice each of this is enough for breakfast served along side some plain toased brioche and some blood oranges to even the score.
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