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Caramelised marmalade French toast

Perennially popular French toast is a fantastically fast and impressive-looking breakfast dish. It’s a great way to use up slices of leftover bread, too – I use brioche here for its rich, sweet flavour but any type of bread will work. This is my favourite way to eat French toast: sticky and caramelised in the marmalade, with an oozing melted chocolate centre. Bitter orange with rich chocolate and sweet brioche is a combination to die for.

PREP TIME: 5 MINS

COOKING TIME: 10 MINS

SERVES 2

1 egg

125ml whole milk

1 tsp vanilla extract

Grated zest of 1 unwaxed orange and juice of ¹/₂

25g caster sugar

¹/₄ × 400g brioche loaf

2 tbsp dark chocolate chips

25g butter

2 tbsp orange marmalade

1 Beat together the egg, milk, vanilla extract and orange zest in a wide dish that is large enough to accommodate a slice of brioche comfortably. Add the sugar to the mix and beat again.

2 Cut 2 thick slices from the brioche loaf and slice each piece diagonally in half to make 4 triangles. Make a small horizontal incision in the side of each slice using a sharp knife and stuff the cavity with a few chocolate chips, then pinch the edges together to seal.

3 Melt the butter in a large frying pan or griddle pan over a medium–high heat. Dip each stuffed slice of brioche into the egg mixture and allow to soak briefly until saturated. Fry each slice until browned and caramelised on the bottom, then flip over and cook for a further 1–2 minutes on the other side. Remove from the pan and keep warm while you fry the remaining pieces.

4 Heat the marmalade and orange juice together in the frying pan until bubbling. Allow to bubble for 1–2 minutes, then return the French toast slices to the pan with the marmalade and coat them in the glaze. Serve immediately.