Since we started our popular weekend brunch menu, we have spent the last year developing our French toast recipe to perfection, and now we have finally hit the nail upon it’s head. We make our own brioche over two days with a slow rise starter that yields a soft and rich dough. Once the bread has been baked and cooled, it is sliced into thick buttery squares. These are dipped and soaked in a mixture of beaten egg, milk, a dash of double cream and a pinch of sea salt, sugar and cinnamon. Once the bread has soaked in all the eggy deliciousness, it is fried in a non stick pan with a knob of butter and a drop of olive oil until caramelised. The bacon is smoked and streaky and double cooked – first fried and then dried out in the oven – for an extra crispy bite. Cut the toast into triangles, arrange with care and slather generously with maple syrup. Toast some pecans or other nuts of choice and scatter. Perfect with a large pot of very strong breakfast tea.
NB – Obviously you don’t have to make your own brioche if pushed for time – any good quality white bread will work, almost, just as well.