Method

• Measure the milk into a jug and crack in the eggs
• Whisk lightly together, adding the icing sugar and vanilla and stirring well until completely combined to form a custard
• Spread the brioche out in a single layer in a baking dish and pour over the vanilla scented custard
• Set aside for 20 minutes or so until the bread has soaked up all the liquid
• Whilst the brioche is soaking, make the sauce
• Add the brown sugar to a heavy bottomed saucepan and pour in 150ml cold water
• Bring up to the boil and simmer for a minute or so, stirring until the sugar has completely dissolved
• Add the butter, cream and vanilla and simmer until melted, stirring well until you have a nice glossy sauce
• Set aside, loosely covered with a lid or sheet of foil to keep warm
• Heat a knob of butter in a large, preferably nonstick, frying pan
• Once it has melted, swirl it around the pan to coat it well all over
• Add the brioche slices in a single layer and fry undisturbed over a medium heat for 3 minutes
• Depending on the size of your frying pan you may need to cook them in two batches
• Use a palette knife or fish slice to carefully turn each slice over and fry for a further 2 minutes
• The brioche should be deep golden brown on both sides
• Add each piece to a dessert plate, scatter over the raspberries and dust lightly with icing sugar
• Finally drizzle over a little toffee sauce and serve immediately whilst hot