Step 1

Infuse the milk. In a medium heavy-based saucepan add the milk and tea bags and over medium heat warm through until simmering and bubbles appear on the edge of the pan. Remove from the cooktop and let the tea bags steep for 15 minutes. Squeeze out the bags and remove them.

Step 2

Make the earl grey custard. Add the infused milk, eggs, and vanilla extract into a medium bowl and whisk until fully combined.

Step 3

Soak the brioche. Lay half of the brioche slices in a large baking pan. Pour half of the Earl Grey custard mixture over the bread slices and soak for 2 minutes before turning over and soaking for another two minutes.

Step 4

Fry the soaked slices. Heat a large fry pan on medium heat and add a tablespoon of butter. Once the butter has melted add in the soaked bread slices carefully and fry for 3 minutes or until the underside is golden brown. Add another tablespoon of butter if required and flip the brioche slices and fry for another 3 minutes until the second side is golden. If the brioche starts to burn then reduce the temperature slightly.

Step 5

Repeat the soak and fry. Repeat this process with the remaining brioche slices until all are cooked. Add another tablespoon of butter before frying the second batch. Serve warm with freshly whipped cream, homemade blackberry jam, fresh blackberries, and slivered almonds (optional).