REINE CLAUDE DORÉE WITH FRENCH TOAST & COGNAC REDUCTION, FRANCO FUBINI

FRENCH TOAST

Serves 4

Ingredients

1 loaf brioche
2 eggs
2 tbsp milk
Sugar, to taste
Salt, to taste
50g unsalted butter
30ml cognac
4 Reine Claude Dorée Greengages

Method

1. Cut 4 slices of brioche from the loaf. Remove the crusts and cut into neat squares or rectangles.

2. Whisk the eggs with the milk, a pinch of sugar and a pinch of salt. Soak each slice of brioche in the egg mix, covering all six sides. Drain each slice of any excess egg mix.

3. Melt 10g of the butter in a non-stick frying pan over a medium heat. Fry the brioche slices until golden on all six sides, remove from the pan and put to one side.

4. Melt the rest of the butter in the frying pan. Turn up the heat, pour in the cognac and allow the cognac to bubble and reduce. Turn the heat back down to medium and add sugar and salt, to taste. Cook for a few minutes to allow it to caramelise, stirring regularly. Add more sugar and salt, if necessary.

5. Put the brioche slice on a plate with a Reine Claude. Pour the cognac reduction over the brioche.

6. Serve with a shot of cognac, if desired.