One-tray summer French toast bake

• eggs↗3
• double cream↗200ml ml
• milk↗300ml ml
• maple syrup↗1 tbsp tbsp

  plus extra to serve

• ground cinnamon↗pinch of pinch of

  (optional)

• vanilla extract↗2 tsp tsp
• slices brioche↗8
• blueberries↗200g g
• raspberries↗200g g
• icing sugar↗

  for dusting

• thick Greek yogurt or crème fraîche↗

  to serve

Step-by-step instructions

1. 1

   Whisk the eggs in a bowl with the cream, milk, maple syrup, cinnamon (if using), vanilla and a pinch of salt.

2. 2

   Dip the brioche slices into the egg mixture, turning until well soaked, then arrange in a roughly 25 x 40cm baking dish or roasting tin so the slices are in one layer but overlap slightly. Pour any remaining egg mixture over the top. Tuck a few blueberries and raspberries under each brioche slice, then scatter over the rest. Cover and chill for at least 1 hr until most of the liquid has been absorbed. Will keep chilled overnight for next day’s breakfast.

3. 3

   Heat the oven to 180C/160C fan/gas 4 and uncover the dish. Bake for 30-35 mins until the egg mixture has just set. Leave to stand for 5 mins, then dust with icing sugar. Serve with yogurt or crème fraîche and extra maple syrup.