4 eggs
4 tablespoons caster sugar
4 tablespoons double cream
Vanilla pod
4 thick slices of white bread
50g butter
Farmhouse Exotic Preserve (We like Apricot and Sherry Preserve)

Whisk together the eggs, sugar, double cream and scraped vanilla from the pod. Place the bread into this custard mixture for 2-3 minutes to soak. On a low heat, melt the butter in a frying pan and using a fish slice place the bread gently into the frying pan. Fry for 3-4 minutes on each side. If they brown quickly, cook in an oven on 180C for 5-6 minutes to ensure fully cooked. Serve with a warmed exotic preserve generously spread on top.

Our exotic Preserves add a different taste to tradition with scones, fruitcake and muffins at afternoon tea.