French toast with vanilla roast strawberries

Instructions

1. 1

   Put the strawberries in a roasting tin or shallow baking dish into which they will fit in a single layer. Add 1 tbsp sugar and the vanilla seeds (put the empty pod in a jar with caster sugar to lend its fragrance to that). Mix briefly (some of the vanilla will clump but that’s all right) and set aside to macerate while the oven heats up. Meanwhile, preheat the oven to 220ºC, gas mark 7. Add the oil to the strawberries and toss until well combined, then roast for 15 minutes, shuffling the tin a little after 10 minutes, until the fruit is glossy and soft but still holding its shape. Set aside to cool to room temperature.

2. 2

   In a flat dish in which you can fit 2 slices of brioche, whisk together the eggs, milk and the remaining 2 tbsp sugar. Lay 2 slices of brioche in the egg mixture and leave for 2 minutes to absorb the liquid, then flip and repeat. Heat ½ of the butter in a frying pan over a medium-high heat. Fry the soaked bread for 4-5 minutes, flipping every 60 seconds, until golden. Meanwhile, soak the other slices of brioche in the remaining egg mixture, then cook in the same way. Serve with a big dollop of yogurt, plus the strawberries and their syrup.