MAKE MUM'S DAY!

Whip up some sweet treats to celebrate someone special

- Janelle Bloom

FRENCH TOAST WITH RASPBERRY CARAMEL

SERVES 4 PREP 15 MINS COOK 15 MINS

• 4 eggs

• 1/2 cup milk

• 8 slices brioche

• 2 tbsp caster sugar

• 60g butter

• vanilla yoghurt or mascarpone, fresh raspberries, to serve

RASPBERRY CARAMEL

• 1 cup caster sugar

• 1/4 cup orange juice

1 cup frozen raspberries, thawed

1 In a shallow bowl, whisk eggs and milk together. Set aside.

2 RASPBERRY CARAMEL In a medium saucepan, combine sugar and juice. Stir over low heat until sugar dissolves. Increase heat to medium. Cook 3-4 mins, swirl pan occasionally until lightly syrupy. Cool slightly. In food processor, process raspberries until smooth. Strain through sieve into small jug and discard seeds. Stir raspberry into caramel. Allow to cool.

3 Dip each bread slice into egg mixture to soak through on both sides. Sprinkle both sides lightly with sugar.

4 Heat half the butter in a large frying pan on medium. Fry half brioche slices 1-2 mins each side until golden and crisp. Repeat with rest of butter and brioche.