The perfect amalgamation of English and French cuisine, this decadent breakfast replaces bread with brioche but it has lashings of traditional orange marmalade, too, to give it an Anglo twist. If you want to turn this morning meal into an afternoon-tea treat, you can try using blackberry jam instead. Either way, serve a slice accompanied by a steaming hot pot of Earl Grey tea.
Ingredients (serves 4)
- 1 brioche loaf, cut into 8 thick slices
- 200g orange marmalade
- 4 free-range eggs, beaten
- 50g caster sugar
- 2 drops natural vanilla extract
- 100ml full-cream milk
- Butter, for frying
- 4-8 black figs, halved, to serve
Step 1: Preheat oven to 1200C. Lay four slices of brioche on a cutting board and spread with marmalade. Cover with the remaining brioche slices and refrigerate.
Step 2: Beat together the eggs, sugar, vanilla and milk in a large bowl.
Step 3: Heat a little butter slowly in a frying pan over a medium heat – be careful not to let it burn. Working with one sandwich at a time, dip the brioche into the egg mixture to completely coat it, and allow any excess to drip off. Fry the brioche for two minutes on each side until lightly browned. Keep the slices warming in the oven while repeating the process with the three other sandwiches.
Step 4: Cut each brioche in half before serving alongside the figs.
From French Kitchen by Serge Dansereau (£25, Jacqui Small)