- 2 large eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100ml semi-skimmed milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 3 grapefruit, zest and segments of 1, juice of 2
Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…
- 1 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 4 thick slices challah bread
- 3 tbsp golden caster sugar
- 1 tsp mixed spice
- knob of butter, for frying
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g crème fraîche, to serve
In a large dish, mix the beaten eggs with the milk, grapefruit zest and cinnamon. Dip in the slices of challah until they’re fully coated, then leave to soak for about 30 mins (or covered overnight in the fridge).
Pour the grapefruit juice into a small saucepan with 1 tbsp sugar and set over a gentle heat until it dissolves. Turn up the heat and simmer vigorously until the sauce reduces and thickens. Set aside.
Tip the remaining sugar onto a large plate and stir with the mixed spice. Heat a large frying pan over a medium heat and add the butter. Once melted, carefully (they will be delicate) take 2 challah slices out of the egg mixture and put in the pan. Fry for 2-3 mins each side until browned. Meanwhile, reheat the grapefruit syrup over a gentle heat until warm. Fry the remaining challah slices. Dip each slice into the spiced sugar and turn until completely coated.
Serve with the grapefruit segments, a little of the grapefruit syrup and a dollop of crème fraîche.