Time - 15 mins
6 slices (1½ inches thick) slightly stale brioche
½ cup fresh blueberries and raspberries, or berries of choice
1 cup full-fat coconut milk or coconut cream
½ teaspoon pure vanilla extract
Pinch of ﬁne sea salt
Preheat heat oven to 150 degrees celsius
Add the coconut cream (or milk) vanilla, and salt to a large flat bowl and whisk until smooth.
Dip the brioche slices into the mixture; one at a time, and soak for a few seconds on each side. Let the extra batter drip back down into the bowl.
Lightly coat the base of a large skillet or frying pan with olive oil and heat to medium-high. Lay the brioche slices down into the pan (make sure not to over-crowd the pan) and lower the heat to medium-low. Cook both sides of the brioche until golden brown, about 4 minutes per side.
Keep the cooked brioche slices warm by placing into oven whist cooking the remaining brioche slices.
Stack three brioche slices, scatter the raspberries on top (or berries of choice) and drizzle with a little maple syrup.
Breakfast plays an important role in general wellness and rolled oats are a great way to start the day. Blueberries are believed to contain the highest antioxidant capacity of all commonly consumed fruits, are high in vitamin C, K and are a good source of fibre.