Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Making French toast is so easy, yet we don't often make the effort to do it for a quick, tasty breakfast or brunch. You can either top it with sweet or savoury ingredients, from various fruits to mushrooms and bacon. You can also make this classic snack with brioche bread, white bread or even a light fruit bread; it all depends on what topping you feel like using.
4 slices of brioche (or bread)
2 medium eggs, beaten
2tbsp caster sugar
100ml milk
A few drops of vanilla essence
100-120g butter
150-200g blackberries
4tbsp crème fraîche
Whisk the eggs, sugar, milk and vanilla together, lay the brioche on a deep tray and pour the egg mixture over and leave for 20 minutes. Heat the butter in a preferably non-stick frying pan until foaming, carefully remove the brioche from the tin with a fish slice and cook for about 2 minutes on each side until golden. To serve, transfer on to serving plates, spoon the crème fraîche on top and scatter the blackberries over.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments