225g/8oz mixed blueberries, strawberries, raspberries
125g/4oz/½ cup caster (superfine) sugar
icing (confectioner’s) sugar to dust or maple syrup
For the French toast
2 medium (US large) eggs
150ml/¼ pint/scant ⅔ cup milk
2 tbsp caster (superfine) sugar
a pinch of ground cinnamon
4 x 1cm/½in slices day-old brioche loaf
butter to fry
1 Put the berries and caster sugar in a pan over a low heat, stirring gently until the sugar dissolves in the juice. Simmer for 2 minutes, then remove from the heat.
2 Beat together the eggs, milk, caster sugar and cinnamon in a shallow dish.
3 Cut the slices of brioche into triangles. Dip the slices into the egg mixture, turning them over to soak the other side.
4 Melt the butter in a frying pan over a low to medium heat. Add the brioche and cook for 4–5 minutes until golden brown on both sides.
5 Serve the immediately with the warm poached berries, dusted with icing sugar or drizzled with maple syrup.