WARNING: This French toast is wickedly indulgent. Enjoy it for breakfast on special occasions, although it’s probably better suited to a decadent dessert. Either way, it’s freaking tasty!

　　

Ingredients

Serves 6–7

　　2 cups half and half (500 mililiters)

　　1 tablespoon honey

　　1/2 ounce butter (15 grams) butter

　　Zest of 1 orange

　　1 vanilla bean, split and seeds scraped

　　4 eggs

　　5 1/2 ounces caster (superfine) sugar (150 grams)

　　1 brioche loaf

　　2 tablespoons homemade chocolate hazelnut spread

　　1 cup blueberries (9 1/2 ounces/270 grams)

　　1 1/2 fluid ounces coconut oil (50 milliliters)

　　

Step 1

Preheat oven to 325°F (175°C).

　　

Step 2

Put the cream, honey, butter, orange zest and vanilla bean in a medium saucepan over medium-high heat. Bring to a boil, stirring, and remove from the heat.

　　

Step 3

Put the eggs and sugar in a large bowl and whisk to combine.

　　

Step 4

Pour the hot cream mixture over the egg mixture and whisk to combine.

　　

Step 5

Using a bread knife, cut the crust off the brioche loaf to create a square log. Slice the loaf in half lengthways. Spread both halves with chocolate hazelnut spread, like you’re making a big sandwich, then add the blueberries to the middle and close the sandwich.

　　

Step 6

Soak the brioche loaf in the warm egg custard for 10 minutes, or until it’s well soaked.

　　

Step 7

Put coconut oil in a medium pan over medium heat and cook the brioche loaf until it’s golden brown all over, then finish in the oven for 5 minutes. Transfer to a plate lined with paper towel and slice into fingers.

　　From Bondi Harvest © 2016 by Guy Turland and Mark Alston. Buy the full book from HarperCollins or from Amazon.Reprinted with permission from HarperCollins.