CARAMELISED FRENCH TOAST

INGREDIENTS:
1 rectangular brioche
750 gr milk
750 gr cream
6 eggs
75 gr sugar
PREPARATION:
Ask the local patisserie to make a brioche, weighing approximately 400 gr, in a regular sandwich load mould. If not possible, use brioche bread rolls cut in half lengthwise. Mix the milk, cream, eggs and sugar and beat.
Cut the brioche into thick slices (about 2½ inches thick) and submerge. Leave to soak for 2 hours.
Place a little butter in a frying-pan. Lightly drain the pieces of soaked brioche and dip in a little sugar. Brown in the frying-pan and serve while hot, together with a good coffee ice-cream.
TO SERVE:
Serve the French toast on a flat plate and top with ice-cream as shown in the photo.