|4||eggs — large|
|70 g||castor sugar|
|5 ml||vanilla — extract|
|8||brioche bread — sliced into 2cm thick slices|
|40 g||butter — cubed|
|100 g||castor sugar|
|50 g||butter — diced|
|100 g||strawberries — hulled and quartered|
|1||naartjie — zested, peeled and segmented|
Preheat the oven to 150°C.
In a large mixing bowl, add the eggs, 70g castor sugar, milk and vanilla and beat thoroughly. Pour the mixture into a deep pan so that each slice of bread can lie flat on the base.
Place the slices of bread into the egg mixture and soak for 2–3 minutes, before turning them over and soaking for another 2 minutes.Place a clean frying pan over a medium heat and melt a knob of butter.
Using a spatula, carefully lift the soaked bread slices into the frying pan (about 2 slices at a time).
Fry for 2 minutes or until golden, then turn over and repeat. Transfer the slices to a baking tray and place in the oven until ready to serve.
To a saucepan over a medium heat, add the water and 50g castor sugar, shaking the pan until the sugar dissolves.
Heat the syrup to a blonde caramel colour, stir in the 50g butter, then add the berries and naartjie zest and segments. Cook for about 2 minutes (or longer for a thicker texture).
Place 2 hot bread slices on each plate and spoon over the warmed fruit.
TIP: You can use just about any type of bread, but make sure it has a crust to ‘hold’ the centre. And don’t leave it to soak for too long, particularly if the centre of the bread is very soft.
A recipe extract from ‘Summer food’ by Tjaart Walraven, published by Penguin Random House.