How To Make French Toast

• 500 ml milk
• zest of 1 orange
• 1 vanilla bean seeds scraped
• 3 eggs
• 150 g sugar
• 1 brioche loaf
• choc-hazelnut spread
• 1 punnet of blueberries
• 1 tablespoon of coconut oil or butter
• mint leaves to serve
• 1 punnet blueberries
• juice of 1 orange

• Place milk zest and vanilla bean in a small saucepan over low-medium heat. Do not bring to the boil. You just want to warm it slightly to about 60°C.
• Whisk eggs and sugar together in a bowl. Slowly whisk milk into egg mixture.
• Slice brioche loaf as desired. Roll out each slice flat and even. Spread with choc-hazelnut spread and sprinkle blueberries along one short edge. Roll slice up encasing filling.
• Carefully dip roll into warm egg mixture
• Melt coconut oil in a frying pan over medium-high heat. Add french toast roll to a hot pan. Turn roll to ensure even cooking.
• Meanwhile to make blueberry coulis, heat blueberries and juice in a pan until a jammy-like consistency.
• Cut french toast roll into 3-4 scrolls. Serve with blueberry coulis and mint leaves.

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