Pain Perdu (French Toast)

In France, French toast is called pain perdu, which means "lost bread" in French. It is called "lost bread" because it is a way to reclaim stale or "lost" bread.
This recipe is ideal for Sunday brunch or even dessert ...

• 300g loaf of Brioche (at least a day old), sliced into 8 slices
• 6 eggs, whisked
• Punnet of strawberries, hulled and cut in half
• 50g flaked almonds
• Cinnamon & Caster Sugar for dusting
• Butter & Oil for cooking

1. Put half the strawberries in a small pan with a dash of water and dust with the cinnamon & sugar. Stir gently, cover and bring to a gentle simmer for 5-10 minutes until just softened & some juice has developed. Remove from the heat.

2. Add the remaining half of strawberries, stir gently, cover and leave until served.

3. Place the whisked eggs into a large shallow plate, so that when you place the slices of brioche in, the eggs come at least 1/3 up the side of the brioche. This allows thorough absorption into the brioche slices.

4. Place 4 slices in the egg mix for 4 minutes each side, meanwhile melt the butter and oil in a non-stick pan over medium heat.

5. Once both sides of the brioche have soaked in the egg mix, place only one side of the brioche into another shallow plate (holding the flaked almonds) to coat. Then place the almond side down into the hot pan and cook for approximately 3 minutes each side until golden brown. Turn only once.

6. While you are cooking the first batch, you can repeat the coating in egg and almonds for the other 4 slices.

Sprinkle with cinnamon & sugar and serve hot with the strawberries.