If you cannot get hold of Jersey milk with its natural high fat content you can reduce the milk slightly and add a splash of double cream.
Prep Time10 mins
Cook Time10 mins
Servings: 2 people
- 4 Slices Brioche thickly cut
- 2 large Free-range Eggs
- 120 ml Full fat Jersey milk
- 1 small Vanilla pod
- A pinch Nutmeg freshly grated
- 2 tablespoons Unsalted Jersey Butter
- A drizzle of Vegetable Oil
- 100 ml Maple Syrup
- 1 Banana sliced
- 50 gram Blueberries
Carefully slice open the vanilla pod using a sharp knife and scrape out the seeds. You can save the vanilla pod to make vanilla sugar.
In a large bowl whisk the eggs, full-fat milk, vanilla seeds and nutmeg. Add the brioche slices and allow to soak for a few minutes. Turn over and continue to soak.
Heat a little of the oil and butter in a non-stick frying pan over a medium heat until it starts to foam.
Carefully drain two slices of the eggy bread with a slotted spatula and transfer to the pan. Fry the bread for approximately three minutes on each side, until golden brown.
Remove and keep warm placed on kitchen paper, on a baking tray in a warm oven. Repeat the process and cook the remaining bread.
Serve with banana, blueberries and maple syrup.