Makes 2 x 1lb loaves
370g strong white flour
50g caster sugar
7g sachet dried yeast
Pinch of salt
3 medium eggs
175g soft butter
In a mixing bowl, combine the flour, sugar, yeast and salt.
To this add the warm (not hot) milk and eggs and continue to mix until a soft dough is reached.
Add the softened butter and mix for a few more minutes until combined.
Place this soft dough is a lightly oiled bowl, cover and place in the fridge overnight.
The dough will firm up and be a lot easier to work with.
The following day, grease 2 x 500g loaf tins.
Divide the dough in half and knead until smooth and fits into the base of each tin.
Cover the brioche with a cloth for about 2 1/2 – 3 hours until doubled in size.
Preheat your oven to 200°C / 180°C Fan / Gas 6. Brush with egg wash and bake for 20-30 minutes until golden brown and the loaves sound hollow when tapped underneath.
Cool on a wire rack.
French toast soaking liquid
1 large egg
1 tablespoon Irish honey
1/4 teaspoon ground cinnamon
1 teaspoon vanilla essence
Very simply, whisk all of the above ingredients in a bowl.
Cut 4 thick slices of brioche and place 2 at a time in the soaking liquid tuning after one minute.
Place a non stick pan over a medium head and drizzle in some oil and add a knob of butter.
Carefully place two slices on the hot pan and cook for 4-5 minutes, turning and cook for another 4-5. You can keep these warn in an oven while you cook the other two slices.
Serve topped with fresh berries, a drizzle of Irish honey some pecans for texture and a spoon of creme fraiche.
The ultimate breakfast in bed.