Ingredients

• Butter, for the skillets

GROUP A: FRENCH TOAST

• 1 medium egg

• 1/8 tsp salt

• 1/8 tsp ground black pepper

• 1/4 tsp vanilla extract

• 1/2 tsp baking spice

• 1/4 cup milk

• 2 cups thickly chopped brioche bread

GROUP B: GARNISHING

• 2 - 3 tbsp crème anglaise (make your own, or as an easier alternative, use whipped cream as a topping)

• 7 - 8 large black cherries, stems taken off

• 1/2 tsp lemon juice

Method

• In a large bowl, whisk together all Group A ingredients except the brioche. Add the brioche chunks to the bowl and carefully combine by hand till all the bread pieces are fully coated by the egg mixture. Set aside for 20 minutes.

• Prep the cherries: To pit, hold one cherry between 2 fingers and push the back end of a chopstick through the top of the cherry using the other hand. Wiggle the chopstick around till the seed comes out, leaving the cherry mostly intact.

• Make the toast: Heat a medium or large crèpe pan on medium-low and brush the surface with butter. Once heated, transfer the brioche chunks to the pan and cook on each side for about 2 minutes, till every outer surface of every brioche piece is lightly browned, with slightly crisp edges.

• While the toast is cooking, brush the surface of a cast-iron skillet with butter, heat on medium-high, and transfer the cherries to the pan. Drizzle the lemon juice all over, and sear the cherries until the exterior starts to slightly char, the skin starts to split, and the cherries let out a little juice.

• Transfer the toast chunks to a bowl, add the cherries on top, and pour the crème anglais all over. Omnom while warm!