For two portions:

4 slices of day old uncut bread with crusts neatly removed

1 large free range egg

25g (1oz) caster sugar

1 teaspoon vanilla essence

140ml (1/4 pint) single cream

25g (1oz) unsalted butter

To serve – a handful of raspberries per person and a drizzle of local honey

You will need a heavy based non stick frying pan and a large bowl suitable to dip the slices of bread and then leave to soak. Place two serving plates in the AGA simmering oven or conventional oven to warm.

Simply whisk the cream, egg, sugar and vanilla together until thoroughly combined. Then dip the slices of bread into the mixture and allow to absorb all of the liquid.

Over a medium heat preheat your frying pan or place it on the simmering plate of your AGA.

Turn the slices of bread over in the bowl to ensure that both sides are covered and then add half the butter to the pan.  It should foam gently but not burn.  Fry two of the soaked slices in the pan and cook gently, turning once to ensure that each side is golden brown.

Transfer to a warmed plate, return to the AGA simmering oven or keep warm.  Repeat to cook the remaining slices.

Serve immediately with raspberries and a drizzle of honey.

Cooks tips and recipe ideas

1 This recipe is ideal for using up slightly stale bread.  It is perfect with left over brioche or fruit loaf too.

2 Add a little finely grated orange zest or for a real treat omit the vanilla and replace with a splash of Somerset Cider Brandy.

Waste not want not – as Grannie would say!

Don’t throw away the crusts.  Roughly chop and then allow to dry out in the AGA simmering oven or in a conventional oven on the lowest setting. Use these to make a Tuscan inspired salad called Panzannella.