Courtesy of Jean-Marc Boyer
Serves 4
Ingredients
4 slices of brioche or as we did on the day
4 thick chunks of bread
12 squares of chocolate
2 eggs
50cl milk
35g caster sugar
For cooking the brioche/bread
60g butter
60g sugar
For the raspberries/strawberries
250g raspberries or strawberries
20g butter
20g caster sugar
Dash of water
1 tub of crème fraiche
Method
Stuff the brioche/bread with the chocolate and then beat together the eggs, milk and sugar. Soak the brioche/bread in the mixture until all absorbed. Then heat the butter in a frying pan. Brown the brioche/bread on both sides and remove from the pan. Add the sugar and return the brioche/bread back. Caramelise gently on both sides.
For the raspberries/strawberries
Melt the butter in a frying pan, add the sugar and allow to caramelise gently. Add the raspberries and cook for 30 seconds. Moisten with a dash of water. Place the brioche/bread on plates and top with the raspberries. Garnish with a quenelle of crème fraiche.