French brioche toasts with blueberries and redcurrants

Method

1 Whisk together the eggs, milk, cream, half of the caster sugar and a pinch of the cinnamon in a large bowl. Soak the brioche in the egg mixture for a couple of minutes.

2 Toss together the remaining cinnamon with the rest of the sugar and the berries in a frying pan. Add a couple of tbsp of water and cook over a medium heat for 3-4 minutes. Remove and keep warm.

3 In another large non-stick frying pan, melt half the butter. Carefully drain 3 slices of brioche and fry for about 2-3 minutes on each side, or until golden brown. Drain the brioche on kitchen paper, then repeat with the rest of the butter and brioche. Cut each brioche in half diagonally, then arrange the slices on warm plates. Spoon the berry mixture all around and serve immediately with crème fraîche.