Neven Maguire's Hazelnut & Chocolate Brioche French Toast

INGREDIENTS

• 1 packet Simply Better All Butter Belgian Chocolate Brioche Loaf
• 4 Tbsp. Italian Hazelnut & Cocoa Spread
• 50g Granulated Sugar
• 1 tsp Simply Better Organic Ground Cinnamon
• 2 Simply Better Irish Corn Fed Eggs
• 160ml Simply Better Organic Irish Jersey Whole Milk
• Butter, for frying

For the pistachio cream:

• 250ml Simply Better Irish Jersey Cream
• 2 Tbsp Simply Better Pistachio Spread

To serve:

• Fresh Berries, strawberries, raspberries & blueberries

METHOD

1. Cut the brioche loaf into quarters and then cut each piece in half again to make slices. Spread half of the slices with the hazelnut & cocoa spread and cover with the remaining slices. Mix the sugar and cinnamon in a bowl.
2. Preheat a large non-stick frying over a medium heat. Break the eggs into a bowl and beat together with the milk. Dunk the brioche sandwiches into the mix, you don’t need to soak them. Lay on a piece of parchment paper.
3. Add a knob of butter to the heated frying pan and cook the brioche sandwiches in batches for a couple minutes on each side until golden brown. Roll into the cinnamon sugar while they are still warm and arrange on warm plates while you cook the remainder.
4. Whip the jersey cream in a bowl and fold in the pistachio spread. Cut the sandwiches in half to serve and arrange on plates, garnish each plate with a quenelle of pistachio cream and some of the fresh berries.

Neven's Top Tip: This would also make a fantastic dessert with a scoop of your favourite ice cream.