Brunch: delicious and adaptable, and somehow more special than breakfast. A new book from our friends Sophie Missing and Caroline Craig is full of ideas, from Middle Eastern Shakshuka to traditional English savouries, healthy ‘Brunch Bowls’ to decadent pancakes. They’ve been kind enough to share one of their favourites here, a classic French toast elevated by a spoon of easy homemade compote and a sprinkle of Pure Sea Salt with Vanilla.
You can of course use any bread you like here, but a thick wodge of brioche feels especially indulgent. We love to eat this with a generous spoonful of sour cherry compote (recipe below.)
FOR THE FRENCH TOAST:
little splash of milk
1 tbsp unwaxed lemon zest
sprinkle of caster sugar
butter, for frying
1 thick slice (3cm-ish) of brioche or other bread
Sour cherry compote or fresh fruit and berries
Pure Sea Salt with Vanilla
Crack the egg into a wide flattish bowl and whisk. Add the milk, lemon zest and sugar and whisk thoroughly to combine.
Put a frying pan over a medium heat and add the butter. While it melts, dip the bread into the eggy mix. When the bread is well soaked and the butter in the pan is hot, add the bread, pouring over any excess egg mixture. Fry for a couple of minutes on each side until golden and crisp.
Serve immediately, with your choice of fruit or compote. Sprinkle with Pure Sea Salt with Vanilla for an indulgent finish.
FOR THE COMPOTE:
A little goes a long way with this intense sour-sweet compote. We like it with peanut butter on toast but it goes surprisingly well with a cheese toastie too. It is pretty jammy, so any leftovers will keep in an airtight container for up to a month.
500g frozen cherries, thawed
zest and juice of 1⁄2 lemon
2 tbsp pomegranate molasses
2 tbsp caster sugar
Add all the ingredients to a heavy-based pan and place over a low to medium heat. Cook gently for 15 minutes until the sugar has dissolved.
Increase the heat to high and cook for another 5–10 minutes or so, stirring occasionally (and lowering the heat, if necessary) to stop it burning, until the mixture is sticky enough to coat the back of the spoon. Leave to cool before eating or chill in the fridge until needed.