French Toast

1. To make the French toast, first prepare the brioche. Place the mix for sweet braid and luke-warm milk into a bowl and mix.
2. Add the eggs and knead using a Danish whisk or your hands. 
3. Then add the melted butter and knead again until the dough is smooth and well combined.
4. Shape the dough into a ball, place it back in the bowl, cover and let rise in a warm place until doubled in size – about 1 hour and 30 minutes. 
5. Meanwhile, grease a loaf tin (approx. 25 x 12 cm) with butter. 
6. Once the dough has risen, gently deflate it and place it on a lightly floured surface. Shape it into a rectangle (approx. 30 x 40 cm). 
7. Fold the short sides inwards by 2–3 cm, then roll up tightly from the long side. Transfer the roll into the prepared loaf tin and let it rise again, covered, until it reaches the top edge of the tin – about 1 hour. 
8. Preheat the oven to 190°C (static) before the end of the rising time. 
9. Brush the top with beaten egg and bake the brioche for about 45 minutes. Check with a skewer – if the top browns too quickly, cover with foil. 
10. Remove from the oven, leave to cool in the tin for about 15 minutes, then carefully unmould and leave to cool completely on a wire rack. 

For the French toast 

1. Once the brioche has completely cooled, prepare the soaking mixture. In a shallow dish, beat the eggs, milk, salt, sugar and cinnamon with a fork until well combined. 
2. Slice six 2.5 cm-thick pieces of brioche. 
3. Soak two slices at a time in the egg mixture for 30 seconds on each side. 
4. Meanwhile, heat a knob of butter in a frying pan. Once melted, place the soaked slices into the pan and cook over a medium heat for 2–3 minutes per side, until golden and crisp on the outside. 
5. Transfer the cooked slices to a wire rack and keep warm while you prepare the remaining slices. 

To serve

Tip: The French toast is even better if the brioche is made 1–2 days in advance.