Brioche French Toast

My motto is that brunch should be easy to make, even after a glass or three of Buck's Fizz. Thankfully, french toast fulfils this requirement and is also luxurious and delicious to boot. I use brioche for mine, as it lends a sweetness that goes wonderfully well with whatever you serve it with, whether that be salty bacon or fresh fruit. It's best to slice the brioche and leave it out for a couple of hours before cooking, so that it hardens slightly, allowing it to absorb more of the egg mixture. 

Ingredients 

Serves 2

4 slices of brioche 

3 eggs

50ml milk 

1 tsp cognac (optional)

Pinch of nutmeg

Few grinds of black pepper

3 tbsp sunflower oil

1 tbsp clarified butter

I served mine with some crispy streaky bacon, but it's also delicious with red berries or maple syrup.

Method

In a large bowl, beat the eggs, milk, cognac, nutmeg and pepper until well combined. Press the bread into the egg mixture, giving it a few minutes to soak it.

Heat the oil and butter in a frying pan over a medium temperature until the butter has melted and the fat is hot.

Add the egg soaked bread and fry for two minutes on each side, until golden brown. Serve immediately.