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    French Toast with Mango and Passion Fruit Syrup

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    French Toast with Mango and Passion Fruit Syrup

    The best French toast is made from brioche, soaked in a nutmeg-flecked custard, then fried and put in the oven to puff up. I often make my own very quick syrup from fruit juice instead of drenching my French toast in maple syrup every time – I find that a simultaneously sweet and tart passion fruit syrup works best. I like to serve it with mango or, sometimes, sliced bananas.

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • French toast
    • 4 eggs, beaten
    • 175ml milk
    • A pinch ground nutmeg
    • 1 brioche loaf, cut into 8 slices, 2cm thick
    • 2 tbsp sunflower oil
    • 30g butter
    • Passion fruit syrup
    • 3 passion fruit, halved
    • 1 vanilla pod, split lengthways
    • 25g caster sugar
    • 1 mango, peeled, stoned and thinly sliced


    1. Beat the eggs with the milk and nutmeg in a wide bowl. Dip the brioche in, turning to soak both sides. Set aside. Scoop the passion fruit pulp into a small pan, add the vanilla pod, sugar and 50ml water and simmer gently for 10 minutes until syrupy.
    2. Preheat the oven to 190°C, gas mark 5. Place a frying pan over a medium heat and pour in 1 tbsp oil and half the butter. Allow to foam, then add 4 brioche slices. Cook for 1–2 minutes on each side until golden, then put them in the oven while you cook the remaining 4 slices in the remaining butter. Bake for 5 minutes until puffed and golden. Meanwhile remove the vanilla pod from the syrup. Divide the toast between 4 warmed plates, top with the mango slices and pour the passion fruit syrup over.

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