MAKE THE EGG MIX THE NIGHT BEFORE
The night before, in a small pan, combine the milk & sugar, split the vanilla pod, scrape out the seeds and add both into the milk.
Heat gently until reaches around 65c and remove from the heat.
Add the coffee beans and leave to cool. Store in the fridge over night.
In the morning remove the vanilla bean & coffee beans and discard.
Add the eggs and whisk into the mix until smooth.
TO MAKE THE FRENCH TOAST
Pour the egg mix into a shallow tray and add the brioche slices. After 30 seconds, using a wide spatula, carefully turn each slice and leave for a further 30 seconds.
Set a cooling rack on a tray and carefully lift each slice on to the rack to drain.
In a large frying pan, heat the clarified butter over a medium heat and add the soaked brioche slices. Cook until lightly golden brown and then carefully turn over to cook the second side. Once golden on both sides, remove and place on the cooling rack.
Discard the butter, wipe the pan with kitchen paper and return the pan to the heat.
Sprinkle a thin layer of unrefined sugar covering the pan and allow to melt, when the sugar starts to turn to a light caramel return the slices of French toast ack to the pan and move around with a spatula coating the first side in an even layer of caramel.
Carefully turn each slice over and coat the second side. Remove and place the caramelised slices on to create proof paper, whilst you warm the jam.
In a small pan, combine the jam, water and lemon juice, gently heat and stir until smooth.
SERVING SUGGESTION
Place the French toast in the centre of a plate, place the fruit on top of the caramelised French toast.
Add a generous spoon of thick creamy plain yogurt, and spoon some of the warm jam over the fruit.
Finely grate a little lemon zest over the dish and serve.
