Ingredients

• 12 rashers thinly sliced pancetta
• 2 tbsp maple syrup
• 8 slices brioche
• 4 large slices Gruyère
• 2 free-range eggs
• lightly beaten
• 1 tsp caster sugar
• 150ml/5fl oz full-fat milk
• 50g/2oz unsalted butter
• salt and freshly ground black pepper

Directions

• Heat a frying pan over a high heat. When the pan is smoking
• add the pancetta and dry-fry for 1-2 minutes on each side
• or until crisp and cooked through. Drizzle over the maple syrup and transfer the pancetta to a warm plate.
• Lay four slices of the brioche onto a chopping board and top each with a slice of Gruyère and three slices of the pancetta. Drizzle over the pan juices
• then top with the remaining slices of brioche.
• Whisk the eggs
• sugar and milk in a shallow
• wide bowl until well combined
• then season
• to taste
• with salt and freshly ground black pepper.
• Dip each sandwich into the egg mixture
• allowing the brioche slices to soak for a few seconds on each side.
• Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming
• add two of the soaked sandwiches and fry gently for 4-5 minutes on each side
• or until golden-brown on both sides and heated through. Keep warm. Repeat the process with the remaining butter and the remaining two sandwiches. Serve immediately.