Brioche French Toast with Cranberry and Orange Compote

Having toiled for many a year to perfect my brioche crumb, simply putting the ingredients into my Panasonic Kitchen Bread Maker and pressing start is embarrassingly easy and a little addictive. Needless to say loaves are flying out of the kitchen at a rate of knots. Every so often there’s some stale brioche asking to be used up and French Toast or Pain Perdu is the perfect solution. In this recipe I’m spooning over a deliciously tart cranberry and orange compote and a dollop of crème fraiche.

(Serves 4)

(for the cranberry and orange compote)
200g Cranberries (you could use frozen too)
80g caster sugar
1 orange (zest and juice)
1 orange (supreme into segments)

(for the French toast)
4 thick slices of slightly stale brioche
1 egg
250ml milk
1 tbsp. sugar
knob of butter

To serve:
crème fraiche or Greek yoghurt
icing sugar

First make the compote, place the cranberries, caster sugar, orange juice and zest into a pot and simmer for 15 minutes, stirring occasionally. Remove from the heat, stir through the orange segments and leave to cool.

To make the French Toast, whisk the egg milk and sugar in a shallow dish. Place the brioche slices into mixture and soak for about a minute on each side. Heat the butter in a large frying pan on a medium heat. Add the brioche and cook for about 2 minutes on each side, until golden.

Serve each slice with a spoonful of compote, a dollop of crème fraiche and a dusting of icing sugar.