Ingredients
- 8 thick slices brioche or challah
- 3 tsp Earl Grey powderSuperboba
- 1 cup whole milk
- 4 l arge eggs
- 2 tsp vanilla extract
- 1 pinch salt
- Butter, for the pan
- Maple syrup, to serve
Steps
Warm the milk until it just steams, then whisk in the Earl Grey powder until completely dissolved. Let it cool. Nothing to steep and nothing to squeeze out.
Whisk the eggs, vanilla and salt into the cooled Earl Grey milk in a shallow dish.
Soak the bread about 30 seconds a side, so it is saturated but not falling apart.
Fry in a buttered pan over medium heat until deep golden and crisp on both sides.
Serve hot with maple syrup, and a blackberry or blueberry compote if you have one.
Good to know
- Day-old bread soaks better than fresh. Fresh brioche turns to mush.
- Berries and bergamot are the pairing worth chasing here. Blackberry especially.
- Medium heat, not high. Too hot and the custard inside stays raw while the outside burns.
