Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.French toast makes a great brunch or special breakfast dish and can be either sweet or savoury.
If you are going sweet, you can top the toast with a mixture of seasonal fruits or even a compote that you might have knocking around.
4 slices of brioche (or bread)
2 medium eggs, beaten
2tbsp caster sugar
100ml milk
A few drops of vanilla essence
100-120g butter
150-200g strawberries, hulled
4tbsp crème fraîche or clotted cream
Whisk the eggs, sugar, milk and vanilla together, lay the brioche on a deep tray and pour the egg mixture over and leave for 20 minutes.
Heat the butter in a preferably non-stick frying pan until foaming, carefully remove the brioche from the tin with a fish slice, and cook for about 2 minutes on each side, until golden.
To serve, transfer on to serving plates, spoon the crème fraîche on top and scatter the strawberries over.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments