Eggy Bread with Strawberries

Ingredients

• 8 slices thick white bread
• 3 eggs
• 100 ml milk
• 1 tsp vanilla extract
• 1 tbsp sugar
• 30 g butter
• 300 g strawberries, hulled, halved
• 4 tbsp maple syrup

Method

1. Whisk the eggs, milk, vanilla and sugar together in a wide, shallow bowl until smooth and pale.
2. Lay each slice of bread into the custard, turning once and letting it soak for 10 seconds per side — you want it saturated but still holding its shape.
3. Melt the butter in a large frying pan over medium heat until foaming and just starting to smell nutty. Lay in the soaked bread (work in batches if needed) and fry for 2–3 minutes per side until deeply golden and crisp at the edges.
4. Pile the eggy bread onto warm plates, scatter generously with the halved strawberries, and finish with a slow drizzle of maple syrup so it pools into the buttery crust.