Cinnamon french toast

Method

1. Crack the eggs into a large shallow dish and whisk to combine the whites with the yolks.
2. Pour in the whole milk, 1 tbsp of caster sugar and ground cinnamon, then whisk to combine again.
3. Slice the loaf of bread into 4 chunky slices about 2cm thick (or if you’re using croissants, slice them in half).
4. Lay the bread into the egg mixture and leave to soak for a minute or so on each side. You might have to do this a few slices at a time.
5. Wash the blueberries and shake dry.
6. Place the berries into a small saucepan and add the 150g of (vanilla) sugar and lemon juice. Heat to a bubble. Boil for 4-5 minutes, stirring occasionally. Transfer to a bowl to cool slightly. For this dish you don’t really want it cold and set… but stored in fridge in a sealed container it will keep for a few weeks.
7. Heat up the butter in a non-stick frying pan over a medium heat so that it melts and begins to foam.
8. Scoop up the soaked bread or croissant on a flipper and allow excess egg mixture to drip off before frying in the foaming butter for 1-2 minutes on each side, checking underneath occasionally. You want it golden but for the egg that’s soaked into the bread to also cook and be almost custardy.
9. Place the cooked French toast on a plate lined with a sheet or two of kitchen paper to absorb excess butter, then serve on a plate with a dollop of the warm blueberry compote. (Serve those two slices, whilst you cook the other two. You can keep them warm in an oven at 100ºC if everybody wants to eat together.)