• Three eggs
• Four drops vanilla essence
• Three tbsp golden caster sugar
• Three tsp cinnamon
• A small glass of milk
• Four slices of challah
• Two knobs of butter

Beat together the eggs, vanilla, sugar, a pinch of salt, the cinnamon and the milk. Slice the challah and soak in the egg mixture – I do two slices at a time in our biggest Tupperware. Soak for three minutes each side, until thoroughly sodden.

Heat the butter over a medium heat until foaming and gently add the challah slices and turn down the heat, soaking the second batch as the first cook. Fry for four minutes, check for colour and flip when they’re a deep brown. Cook for three minutes on the other side and serve with maple syrup.