Ingredients

Step by step

1. Place the brioche slices on a tray and leave uncovered to go slightly stale while you continue the recipe. Pour the milk into a saucepan and add the tea bags. Bring gently to a simmer then remove from the heat and allow the tea to steep and cool for 20-30 minutes. Squeeze out the tea bags and remove from the pan. Strain the infused milk into a shallow dish.
2. Meanwhile for the orange compote, remove a slice from the top and bottom of 2 oranges then stand each on its end and slice away the skin and peel, turning the orange as you go. Cut down each side of the segments to release them without any pith or membrane and set aside. Squeeze the membrane over a measuring jug to get the remaining juice out. Add the juice of the remaining 2 oranges and top up with water to give 150ml then pour this into a pan and add 1 tablespoon of maple syrup. Bubble to reduce by a third until syrupy. Leave to cool.
3. Add the eggs, 1 tablespoon of maple syrup and vanilla to the infused milk and beat with a fork or small whisk until combined.
4. Melt a little of the butter in a large non-stick frying pan. Briefly dip 2 or 3 brioche slices in the egg mixture for 20 seconds on each side. Transfer the soaked slices to the hot pan and fry over a medium-high heat for about 2 minutes on each side or until deep golden brown. Keep warm. Repeat with the remaining butter and brioche slices in batches. Stir the orange syrup through the orange segments.
5. Cut the French toast slices in half and plate up with the syrupy oranges and a spoonful of Greek yogurt. Finish with a scattering of pistachios or granola, plus an extra drizzle of maple syrup, if you like.