- 1 loaf brioche bread
- 1.5 cups full-fat milk
- 2/3 cup heavy cream
- 4 free-range eggs
- handful brown sugar
- 1/4 t fine sea salt
- zest of 1 orange
- 1 vanilla bean, split and seeds removed
- Extra sugar for topping
Preheat oven to 160° Celsius.
Cut the bread into thick slices.
Whisk together the milk, cream, eggs, sugar, salt, orange zest and vanilla.
Arrange the bread slices on a baking tray in one layer, so that they fit snugly together.
Pour the custard mixture over the bread slices and allow them to absorb the custard for at least 30 minutes. Turn the slices over after 15 minutes.
Line a baking tray with wax paper, transfer the bread slices to form a single layer and bake for about 35 minutes or until a skewer inserted comes out clean.
Divide the bread between plates. Melt the sugar in a small, heavy pan. Stir gently until melted.
Moving quickly pour the syrup over the bread and smooth over the surfaces with a spatula. Allow to set.
Dust with icing sugar and serve with the mascarpone and fresh berries if you like.
Read how Andy prepared this recipe for Chantel Dartnall, former Eat Out Chef of the year