Cinnamon and honey brioche French toast

1. In a mixing bowl, combine the flour, sugar, yeast and salt.

2. To this add the warm (not hot) milk and eggs and continue to mix until a soft dough is reached.

3. Add the softened butter and mix for a few more minutes until combined.

4. Place this soft dough in a lightly oiled bowl, cover and place in the fridge overnight. The dough will firm up and be a lot easier to work with.

5. The following day, grease 2 x 500g loaf tins. Divide the dough in half and knead until smooth and fits into the base of each tin.

6. Cover the brioche with a cloth for about two-and-a-half to three hours, until doubled in size.

7. Preheat your oven to 200°C/180°C Fan/Gas 6. Brush with egg wash and bake for 20-30 minutes, until golden brown and the loaves sound hollow when tapped underneath. Cool on a wire rack.

To make the French toast
1. Whisk all of the soaking ingredients in a bowl.
2. Cut four thick slices of brioche and place to at a time in the soaking liquid, turning after one minute.
3. Place a non-stick pan over a medium head and drizzle in some oil and add a knob of butter.
4. Carefully place two slices on the hot pan and cook for 4-5 minutes, then turn them and cook for another 4-5 minutes. You can keep these warm in the oven while you cook the other two slices.
5. Serve topped with fresh berries, a drizzle of Irish honey, some pecans for texture and a spoon of crème fraiche.