75g Coop unsalted butter, softened
6 slices Coop Irresistible Christmas sourdough, halved
6 Coop British free range eggs
350ml Coop semi-skimmed milk
75g Coop Fairtrade light brown soft sugar
1 tsp vanilla extract
1 tsp ground cinnamon
Zest of ½ orange
2 tsp icing sugar, to serve
2 tbsp maple syrup, to serve
Rub the base of a 20cm-long oval baking dish with about a quarter of the butter.
Spread the rest on each of the slices of bread, then layer up in the dish — you may have to cut some slices to fill gaps.
Whisk the eggs with the milk, sugar, vanilla extract, ground cinnamon and orange zest in a bowl or jug to combine, then pour over the bread slices. Cover with cling film, then transfer to the fridge to soak overnight.
Preheat the oven to 200°C/180°C fan/Gas 6.
Bake the French toast for 45 mins, then remove from the oven and leave to cool slightly.
Dust with icing sugar and divide between 6 bowls.
Drizzle with maple syrup to serve.