French toast

Crack the eggs into a wide bowl, pour in the milk, add the sugar, vanilla sugar, cinnamon and a pinch of salt. Whisk with a fork until smooth.

Dip each slice in the mixture for 15–20 seconds per side so the bread soaks it up without falling apart.

Day-old bread or brioche works best: fresh bread goes soggy too quickly.

Melt half the butter in a frying pan over medium heat. Fry the toasts for 2–3 minutes per side until golden, adding the rest of the butter for the second batch.

Don't turn up the heat: the crust will burn before the egg mixture inside sets.

Plate the hot toasts and top them with the berries. Done!