Step 2

Cut each slice of bread in half and lay the pieces in the custard, turning them so both sides take it up.

Step 3

Leave them to soak for 10 minutes, turning them gently every few minutes. You want them saturated right through but still holding their shape.

Step 4

Heat 1½ tbsp of olive oil in a large skillet over medium heat and fry the slices for about 3 minutes a side, until deep golden and crisp at the edges.

Step 5

Keep the cooked pieces warm in a low oven while you fry the rest.

Step 6

Divide them between plates, dust heavily with powdered sugar and serve with crème fraîche or Greek yogurt alongside.