Cherry & almond brioche French toast

1 Put a sieve over a small saucepan and drain the cherries. Set the cherries aside and simmer the juices for 5 minutes until reduced. Add 1 tsp icing sugar and the drained cherries to the saucepan and simmer for another 5 minutes, until the cherries are coated in a glossy syrup.

2 Meanwhile, set your largest frying pan over a medium-highheat. In a large, shallow dish, whisk the egg, milk, almondextract and remaining 2 tsp icing sugar. Add 4 brioche slices to the mixture, soaking on each side for about 45 seconds until they’ve absorbed plenty of the mixture but aren’t too soggy. Add 1 tbsp butter to the frying pan and, when foaming, fry the brioche for 4 minutes on each side until golden and puffed up. Arrange on plates while you prepare the remaining slices in the same way, frying in the remaining 1 tbsp butter.

3 Serve 2 slices of brioche per person. Top with a spoonful of vanilla yogurt and the warm cherries and syrup (reheat briefly if necessary). Scatter with the toasted almonds and dust with a little icing sugar to serve.