A decadent use of day-old brioche (or boulangerie ‘pain de mie’).

In a wide, shallow bowl whisk together two eggs with 80ml milk. For extra richness, add an egg yolk. Dip the slices of brioche bread into the eggy mixture on both sides and set aside on a dish.

Fry in batches in a large frying pan, using small amounts of rapeseed oil and butter (optional).

Serve with a generous drizzle of Canadian maple syrup.