425g can black cherries in light syrup
3 tsp Tate & Lyle Fairtrade Cane Icing Sugar, plus extra for dusting
1 medium British Blacktail Free Range Egg
250ml whole milk
1⁄2 tsp almond extract
8 slices sliced brioche loaf
2 tbsp unsalted butter
150g pot vanilla yogurt
1 tbsp toasted flaked almonds
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.
You may need to adjust the heat under the pan while frying the French toast. You want it to be golden all over without turning too dark.