Ingredients

75g Coop unsalted butter, softened 6 slices Coop Irresistible Christmas sourdough, halved 6 Coop British free range eggs 350ml Coop semi-skimmed milk 75g Coop Fairtrade light brown soft sugar 1 tsp vanilla extract 1 tsp ground cinnamon Zest of ½ orange 2 tsp icing sugar, to serve 2 tbsp maple syrup, to serve;

Method

Rub the base of a 20cm-long oval baking dish with about a quarter of the butter. Spread the rest on each of the slices of bread, then layer up in the dish — you may have to cut some slices to fill gaps. Whisk the eggs with the milk, sugar, vanilla extract, ground cinnamon and orange zest in a bowl or jug to combine, then pour over the bread slices. Cover with cling film, then transfer to the fridge to soak overnight. Preheat the oven to 200°C/180°C fan/Gas 6. Bake the French toast for 45 mins, then remove from the oven and leave to cool slightly. Dust with icing sugar and divide between 6 bowls. Drizzle with maple syrup to serve.