Roast peach and blueberry brioche French toast
Crème de cassis
x3 oz caster sugar
x1 punnet of blueberries
Half a pint of double cream
x 4 egg yolks
Half teaspoon of cinnamon
x 4 slices of brioche
Add crème de cassis, half of the caster sugar, blueberries and halved peaches to oven dish.
Put into pre-heated oven at 180° for 10 minutes.
Place double cream in bowl with x4 egg yolks.
Add rest of caster sugar and cinnamon then whisk together.
Soak brioche in mixture for 10 minutes.
Heat unsalted butter in frying pan.
Place brioche in butter and cook for 2 minutes on each side.
Top with the roast peaches, blueberries and roasting syrup.
Add a dollop of mascarpone.
Enjoy, with Arthur Price.