4 slices brioche, preferably day-old, sliced 1 inch thick (I bought mine this time, but you could make your own too)
3 large eggs
3/4 cups milk
Juice of 1/2 an orange (about 2-3 tbsp)
Zest of 1/2 a lemon (about 2 tsp)
1 tbsp pure vanilla extract
1 tsp brown sugar
1/2 tsp ground cinnamon
Pinch of freshly ground nutmeg
Pinch of salt
Butter for frying
100g good quality white chocolate, melted (either zapped in the microwave 30 secs a til melted or over a double boiler) – can replace with milk or dark chocolate
About 1/2 punnet raspberries (about 60g, fresh or frozen) – can replace with other berries
Icing sugar to dust
1. (If making a bigger batch, preheat oven to about 95°C (200°F) and keep toast warm in oven on a wire rack while making the rest of the batch) Whisk together eggs, milk, juice, vanilla, sugar, zest, cinnamon, nutmeg, and salt in a shallow baking dish. Place skillet or non-stick frying pan over medium heat and melt about 1 tbsp (15g) of butter in the pan.
2. Dip one slice of bread in mixture and allow to soak for 20 seconds. Place slice dipped side down in the pan and fry for 2-3 minutes until golden brown. While frying, spread a layer of melted white chocolate on the top side of the bread and place a small handful of raspberries over the top.
3. Dip another slice of bread in mixture and allow to soak for 20 seconds again. Sandwich this slice over the raspberries, dipped side facing up and press down to seal sandwich together slightly. Carefully flip over and fry the other side of the sandwich for the same amount of time, until golden brown. Repeat with remaining slices of bread, adding another tbsp of butter to the pan for each sandwich.
4. Serve immediately, dusted with a light coat of icing (confectioner’s) sugar. You can add maple syrup if you really want to, but it probably doesn’t need it.
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