The first time I tasted French Toast was about two and half years ago. As part of my job, I was offered a free stay in the Hotel. This was a crazy treat on its own, but the food was what I was really excited about. My friend and I ate our way through what seemed like the entire menu that evening. Even when they offered us espresso martini’s, I had to genuinely consider if I could manage it.
After getting dressed up the previous night, all I wanted the following morning was a lazy, minimal effort start to the day. Something about ordering room service seems so luxurious to me. With the quick dial of a phone, you can place your order and then half an hour later your food miraculously arrives. No effort required, and more importantly, no dishes to wash. I certainly don’t shy at the opportunity of free food so I placed a huge order of coffee, fresh orange juice, full english breakfast, Danish pastries and french toast. Lets just say my eyes are always, without fail, bigger than my stomach.
I felt so absurdly posh sitting in my fluffy oversized dressing gown in my oversized room with my oversized breakfast. I went for the full english first because I needed some savoury to prepare myself for my sweets. I tucked into my french toast next without hesitation, took one bite, simply looked at my friend and muttered ‘oh my god’ through a mouthful of brioche. It was honest to god, one of the best things I’ve ever tasted. So simple but done so well. Crisp on the outside but soft and pillowy on the inside. It was paired with a generous helping of clotted cream and mixed berries… because rich buttery fried brioche isn’t enough.
- 150g ricotta cheese
- dash of vanilla extract
- sprinkle of caster sugar
- 200g blueberries
- 50g caster sugar
- 1/2 tsp. cornflour
- 4 slices of thick brioche (approx.1-2 inches thick)
- 2 eggs
- 65ml whole milk
- dash of vanilla extract
- unsalted butter, for the pan
- caster sugar for coating
To start with the whipped Ricotta; place the cheese, vanilla and sugar into a bowl. Whisk to bring together and continue to whisk until fluffy. Set aside until needed.
For the Blueberry Compote, place the blueberries and caster sugar into a saucepan over medium heat. Cook for a few minutes, letting the blueberries soften. Once the sugar has dissolved and the blueberries are swimming in a purple syrup, add the cornflour. Stir this in and simmer for a few minutes until the compote is thick and shiny. Take off the heat and cover to keep warm while you make the French Toast.
Take the eggs, milk and vanilla and whisk together in a shallow dish. Lay your slices of brioche into the egg mix for 3 minutes. Turn them over and soak the other side for the same amount of time. Place a pan over medium-high heat and add a large knob of butter. Once the butter is sizzling, swirl it around the pan. Place your soaked brioche slices into the pan. Leave them alone for a couple of minutes, until the bottom is crisp and golden brown. Turn the brioche over to cook the other side, but only for a minute or so. Once golden on both sides, serve immediately with plenty of your compote and whipped ricotta.