Pain perdu

Method

1. 1

   Mix the custard

   In a shallow dish, whisk the eggs, milk, caster sugar, vanilla, cinnamon and salt until smooth.

2. 2

   Soak the brioche

   Set a large frying pan over medium-low heat. Dip each slice in the egg mixture for about 10 seconds per side, until coated and lightly softened but still holding its shape.

3. 3

   Cook the first side

   Melt half the butter in the pan over medium-low heat. Add two slices and cook for 3 to 4 minutes, until the underside is deep golden and the centre feels set when gently pressed.

4. 4

   Turn and finish

   Flip the slices and cook for 3 to 4 minutes more, until golden on the second side and cooked through.

5. 5

   Cook the remaining slices

   Add the remaining butter and repeat with the last two slices, cooking for 3 to 4 minutes per side over medium-low heat until golden and set.

6. 6

   Serve

   Arrange the slices on plates and dust with icing sugar while warm.

Tips

• Use a shallow dish so you can coat each slice evenly.
• Dip the brioche for about 10 seconds per side, keeping it lightly softened but intact.
• Keep the pan at medium-low heat and cook until the centre feels set when gently pressed.

Swaps

• Use thick-cut day-old white bread instead of brioche.
• Replace the ground cinnamon with a little freshly grated nutmeg.

Storing

Refrigerate leftovers in an airtight container for up to 2 days and reheat gently in a frying pan.