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Spelt French toast with smashed blueberries and blackberries

Another very happy childhood food memory. French toast is as comforting as a feather-filled bed.

SERVES 4

A day-old spelt loaf

4 eggs, plus 1 egg yolk

125ml/½ cup of milk

1 teaspoon of vanilla extract

2 tablespoons of agave syrup or brown sugar

Pinch of salt

1 tablespoon of butter

For the smashed blueberries and blackberries

2 generous handfuls each of blackberries and blueberries

1 tablespoon of water

3 tablespoons of agave syrup or honey

4 heaped tablespoons of Greek yoghurt

Put the berries in a saucepan with the water and agave or honey. Bring to the boil and simmer for a few minutes, or until they begin to split into a big jammy autumnal mess.

Slice the stale loaf into manageable toast-sized pieces. In a mixing bowl, beat together the eggs and egg yolk with the milk, vanilla, agave or sugar and the pinch of salt. When well incorporated, pour this mixture into a shallow baking dish. Start putting the bread in it, making sure it’s fully dunked. You need to let the bread sit in this eggy bath for at least 20 minutes, so it can really soak it up. If the bread needs help, prick it with a fork to help the egg mixture permeate.

Take a big griddle pan or large heavy-bottomed frying pan and melt the butter. Put the egg-soaked bread in, in batches if needs be. Cook it for about 4 minutes on each side, until the bread is bronzed on the outside and soft on the in. Serve on warmed plates, with the smashed berries and yoghurt on top.