Ingredients

450gr strawberries

400grms white sugar

1 large granny smith apple peeled and coarsely grated

1 tablespoon lemon juice

1 tablespoon sea salt flakes

For the custard

6 eggs

120ml heavy cream

1 tablespoon white sugar

1 teasepoon salt

For the french toast

2 slices of bread (preferible brioche) cut to 1.5cm thickness

30gr unsalted butter , divided

For the toppings

icing sugar

whipped cream

lemon juice

sea flakes

Method

Start by making the jam. Combine the strawberries and sugar in a large heavy pan . Stir in the grated apple and cook over alow- medium heat , stairing to break up the strawberries until the sugar has melted completely . Stir in the lemon juice and remove the jam from the heat before trasferring to a bowl or jar in order to cool .

Cover and chill the jam in the fridge until it has set about for 2hours . This recipe produces more jam than is needed for the French toast . Extra jam can be kept refrigerated up to 2 weeks . Make the custard by combining all the ingredients and whipping together in a bowl until the mixture has turned a pale yellow coloured about 2-3minutes. Transfer the custard to a dish in preparation for dunking the bread slices. Take your slices of bread and make a 2 inch split into the side of each piece , being careful not to slice the center of the bread . Spoon about a tablespoon of your jam into each slice of bread.

Cook the slices of French toast one at a time in a frying pan . Melt half of the butter in a frying pan on medium high heat before dunking a slice of bread into your prepared custard it in the pan . Cook for 1 minute on each side or until the bread is turned golden brown . Transfer the toast on a baking sheet and repeat with the remaining slices of bread . Place both slices of toast into the oven for 6 minutes while you prepare to serve . Remove the finished toast from the oven each slice on a plate . Dust both slices with icing sugar and serve it a dallop of whipped cream , extra jam , a dash of lemon juice and a sprinkle of sea salt flakes.

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