Lemon Sugar Brioche French Toast

While the fruit is baking, place 1/2 the longlife cream in a large bowl and whisk with electric beaters until soft peaks form and almost doubled in size, 1-2 minutes. Set aside.

TIP: If you don't have electric beaters, use a metal whisk.

TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.

In a shallow bowl, lightly whisk to combine, the egg and the remaining cream. Add the brioche slices gently turning to coat in the egg mixture. Set aside to soak for 10 minutes.

While the brioche is soaking, roughly chop the pistachios. Zest the lemon to get a pinch and cut into wedges. Heat a large frying pan over a medium-high heat. Toast the pistachios, tossing, until golden, 3-4 minutes. Transfer to a bowl. In a second shallow bowl, combine the lemon zest and the sugar.

Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, gently remove the brioche from the egg mixture, and cook in batches until lightly browned and set, 2-4 minutes each side. Transfer the cooked brioche to the lemon sugar and turn to lightly coat.

TIP: Fry the brioche in butter for extra flavour!