Cook the swirl

Push two wooden skewers through each swirl in a cross to hold its shape. Pan-fry according to the pack instructions, turning carefully, until golden and cooked through. Keep warm.

Make the glaze

Warm the marmalade and orange juice in a small pan for 2–3 minutes, stirring, until loose and glossy.

Make the French toast

Whisk the eggs, milk and cinnamon in a shallow dish. Melt half the butter in a large frying pan over a medium heat. Dip 2 slices of brioche in the egg mix for a few seconds each side, then fry for 2 minutes per side until golden. Repeat with the remaining butter and brioche.

To serve

Stack two slices of French toast per plate, dust with icing sugar and finish with a glaze of Marmalade.

Tip

Slightly stale brioche soaks up the egg without falling apart, so this is a good use for a loaf that is a day or two old.

FAQs

What bread is best for French toast? Brioche gives the richest, softest result. Thick-sliced white bread or challah also work well.

Can I use a different marmalade? Yes. Thick-cut, fine-cut or blood orange marmalade all work. Add a squeeze of extra orange juice if your marmalade is very thick.

Is this a sweet or savoury brunch? Both. The marmalade glaze and icing sugar bring sweetness, balanced by the savoury pork swirl and the tang of crème fraîche.