20 mins Preparation, Make 2 servings
- 2 free-range eggs
- 4 tablespoons milk
- 4 slices of brioche
- Handful of pecans
- Maple syrup, to serve
- Sunflower oil
Crack the eggs into a mixing bowl.
Add the milk and season with salt and pepper.
Gently whisk the eggs and milk together with a fork, then put to one side.
Place the frying pan on a medium heat to heat up.
Dip the brioche into the eggy mixture, turning it over a few times to make sure it’s well coated and sucks up the mixture like a sponge.
Add ½ a tablespoon of oil to the frying pan and carefully swirl the pan around to evenly coat the inside.
Lift the soaked bread up and allow the excess mixture to drip off, then carefully lower it into the pan.
Cook for 2 to 3 minutes on each side, or until golden and cooked through, using a fish slice to flip it over.
Place the pan back on the heat and repeat steps 6 to 9 with the remaining ingredients.
Toast the pecans on a separate dry frying pan, tossing until nicely browned.
Serve the French toast stacked high, drizzled with plenty of maple syrup and some nuts sprinkled on each serving.