Indulge in a long, and sweet weekend breakfast.
2 punnets strawberries
Juice of 1 orange
¼ cup castor sugar
3 tbsp milk
8 slices stale bread, thick cut (such as good-quality baguette)
2 tbsp unsalted butter
Maple syrup to serve
Hull the strawberries and cut them in half. Put in a medium bowl with orange juice and sugar. Stir to combine and set aside to macerate.
Place eggs in a large, shallow bowl and beat lightly. Add milk and cinnamon and beat to combine.
Soak both sides of the bread in the egg mix. Melt half the butter in a heavy-based wide pan over medium low heat. Add half the soaked bread and cook for a few minutes on each side until golden.
Remove from pan and set aside on a large plate. Use an overturned plate to cover and keep warm. Heat remaining butter and cook the rest of the bread. Serve with the strawberries and a drizzle of maple syrup.