I know this post is not a recent one, but wow, this is a lovely recipe! It does make fantastic toast. I like it because it reminds me of the rich eggy breads that I most love at Christmas and Easter, but it is much quicker and not quite as decadent. I am just a sucker for enriched breads (this, brioche, pascha, Sally Lunn..)

I rubbed a lemon's worth of zest into the sugar, because I love citrus zest with golden raisins. I also used my sourdough starter for the overnight sponge (& cut the instant yeast back to 1tsp accordingly). Next time I might try orange zest & dried cranberries with the toasted nuts.

• Reply