French Toast

Whisk eggs, milk, sugar, vanilla extract, cinnamon and salt in a wide shallow dish.

Lay brioche in egg custard for about 20 seconds per side, until soaked but not falling apart.

Melt some of butter in a large skillet over medium heat. Fry soaked bread in batches, 2 to 3 minutes per side, adding butter as needed, until deep golden and the centre is set.

Serve french toast hot with maple syrup, strawberries and a dusting of powdered sugar.