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2
10 minutes
10 minutes
.
Author:James Brace
1 unsliced brioche loaf
250–300g strawberries, chopped (reserve some whole for garnish)
150g high-quality strawberry jam
2 St. Ewe rich yolk eggs
1 tsp vanilla bean paste
1 tsp light brown soft sugar
50ml milk
227g Rodda’s clotted cream
Icing sugar, for dusting
Butter, for cooking
Preheat the griddle to medium heat.
In a bowl, whisk together the eggs, vanilla bean paste, brown sugar, milk, and about 2 teaspoons of clotted cream until smooth.
Cut the brioche loaf into two very thick slices (about 3 inches thick). Carefully cut a small pocket into the bottom of each slice for filling.
Spoon about 1 teaspoon of strawberry jam into each pocket, then fill with chopped strawberries.
Dip each stuffed slice into the egg mixture, ensuring all sides are fully coated.
Add butter to the griddle and place the brioche slices on top.
Cook on all sides, turning gently, until the egg mixture is set and the bread is golden brown.
Remove from the griddle and plate up.
Top with additional jam and clotted cream (cream-first or jam-first—your choice), then garnish with whole strawberries and a dusting of icing sugar.
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