Brioche Eggy Bread with Mixed Berry Compote
We love this for a lazy Sunday brunch, give it a go and let us know what you think!
Ingredients
4 thick slices of brioche, each cut in half to make triangles
60ml whole milk
2 eggs
Butter for frying
To serve: Yeo Valley Mixed Berry compote and a sprinkle of vanilla sugar
Try it with...
Method
1. Beat together the eggs and milk before tipping into a large, shallow dish (like a big big lasagne dish).
2. Place the brioche in the dish so that it starts to absorb the liquid, then rotate and turn the slices over to get the egg and milk mixture all the way through the bread.
3. Heat a knob of butter in a large frying pan until bubbling and fry three of four triangles of brioche for a couple of minutes on each side, until golden brown and cooked through. Keep warm in a low oven and repeat until all the bread is cooked.
4. Serve two triangles per person with a good dollop of Mixed Berry compote and a dusting of vanilla.
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