Fried brioche

Method

For the anglaise, in a large mixing bowl whisk together all the ingredients. Refrigerate until needed. Heat some vegetable oil in an ovenproof frying pan. Slice the brioche loaf into 3 cm thick slices, discarding the ends. Take one slice of brioche at a time and soak it in the anglaise for 5–10 seconds – this depends on the density of the bread, as the bread should not collapse and lose its structural integrity. Preheat the oven to 200°C. Drain off the excess anglaise and carefully place the slice of brioche into the hot oil. While one side is frying, cover the other side with the sugar, this sugar will form a delicious crust. Flip the bread over and transfer the pan to the oven, sugar side down. Cook for 3–4 minutes, just until the anglaise comes out a little if you squeeze the brioche with tongs. The inside should be just set like custard. Flip to serve, caramelised sugar side up.