Soft, rich brioche is made for French toast. Crisp and caramelised on the outside, custardy in the middle — the weekend breakfast most coeliacs haven't had in years.

Serves 2 · Ready in 15 minutes

Ingredients

• 4 Libby's gluten free brioche buns, halved
• 2 large eggs
• 100ml milk
• 1 tbsp caster sugar
• ½ tsp ground cinnamon
• ½ tsp vanilla extract
• A pinch of salt
• 15g butter and 1 tsp vegetable oil, for frying
• To serve: fresh berries, maple syrup and a spoonful of yoghurt

Method

1. Whisk the eggs, milk, sugar, cinnamon, vanilla and salt together in a wide, shallow dish.
2. Heat the butter and oil in a large frying pan over a medium heat until foaming.
3. Dip each brioche half into the egg mixture for about 20 seconds per side — long enough to soak in, not so long it falls apart.
4. Fry for 2–3 minutes on each side until deep golden. Cook in batches if needed, keeping the first batch warm in a low oven.
5. Pile onto plates and top with berries, a drizzle of maple syrup and yoghurt.

Libby's tip: slightly stale brioche works best, so this is a great way to use up the last buns in the pack. Frozen buns work too — just thaw them fully first.

Keeping it gluten free: always check the labels on anything else you add, especially flavourings and toppings.

Order Libby's brioche buns → Order by 2pm Monday, delivered Wednesday.