Pain Perdu (French Toast)

In a wide shallow bowl whisk together the Eggs, Whole Milk, Caster Sugar, Vanilla Extract and a small pinch of Salt until smooth and slightly frothy.

Cut the Brioche into 1–1½-inch thick slices and briefly soak each slice in the custard mixture, about 15–30 seconds per side, allowing excess to drip off.

Heat a large nonstick skillet over medium heat and add a knob of Unsalted Butter, swirling to coat the pan and letting it foam without browning.

Fry the soaked brioche slices 2–3 minutes per side, or until deep golden and crisp; work in batches so the pan doesn’t overcrowd and add more butter between batches if needed.

Transfer cooked slices to a warm plate or keep them in a low oven while you finish the rest to maintain temperature and crispness.

Serve the pain perdu warm, dusted with Icing Sugar and accompanied by a spoonful or smear of Fruit Jam for a bright, sweet finish.