Simple lemon French toast with cappuccino

For the French toast, whisk the eggs, cream, milk, sugar, lemon zest and vanilla together until the sugar has dissolved

Heat half of the oil and butter in a large frying pan over a medium heat

Dunk 2 slices of the brioche, one a time, into the egg mixture, soaking for 10 seconds on each side. Shake off any excess egg then place the slices into the frying pan

Cook for 2–3 minutes on one side until golden. Evenly sprinkle the uncooked side of each slice with 1 tablespoon demerara sugar and flip. Cook for 1–2 minutes until golden

Remove from the pan and repeat the dunking, frying and dusting with the last 2 slices of bread

For the cappuccino, heat half the milk and the froth with a handheld frother. Alternatively, steam the cold milk with the steamer spout on a coffee machine: place the milk into a jug and put the steam pipe about 5 cm deep in the milk. Hold the jug at an angle and steam

Pour the half the espresso into a mug and stir in half the demerara sugar. Top with the hot milk and a dusting of cocoa powder, if you like, then repeat with the second coffee

Serve the French toast with cream, berries and extra lemon zest if you like, and the cappuccino on the side