There is only a hint of chocolate in this one and the raspberries balance out the sweetness well. Or at least that’s my theory! You can slice brioche buns lengthways or even use slices of barm brack for a delicious French toast. Recipe from Catherine Fulvio – The Weekend Chef
3 eggs, beaten
3 tbsp cocoa powder, sieved
3 tbsp icing sugar, sieved, plus extra for dusting
¼ tsp ground cinnamon
4 slices brioche, each slice cut in half
100g raspberries, washed
3 tbsp hazelnuts, toasted and roughly chopped
maple syrup, to serve
Whisk together the eggs, milk, cocoa powder, icing sugar and cinnamon in a large, shallow bowl.
Heat a little oil in a large non-stick frying pan over a medium heat. Using a fork, dip both sides of the bread into the chocolate egg batter and place into the frying pan. Cook until lightly golden on both sides. Transfer to a serving plate and dust with the icing sugar. Sprinkle over some raspberries and hazelnuts and drizzle over the maple syrup. Serve immediately.