Loaded breakfast brioche

To make the syrup, put the marmalade, satsumas and cinnamon into a small saucepan and warm over a low heat. Once the marmalade has just about melted (mash any lumps with a fork if needed), increase the heat until the syrup is gently bubbling and then cook for 2 mins more.

In a large bowl, whisk together the eggs, milk, cream, 2 tbsp icing sugar and vanilla with a pinch of salt until well combined. Use a little butter to grease a baking dish, about 20 x 30cm. Tip in half of the blueberries.

Slice the brioche loaf into 16 slices. Brush half of the brioche slices with some of the cooling syrup on one side, then sandwich with the remaining brioche slices. Dip each sandwich into the egg mixture until well soaked, before putting into the baking dish. Repeat with the remaining sandwiches, slightly overlapping the slices in the dish. Pour any remaining egg mixture over the top and scatter with the remaining blueberries. Leave to soak while you heat the oven to 180°C/160°C fan/gas 4, or leave overnight in the fridge. Cool the syrup completely, but store at room temperature.

Bake for 22–25 mins until the egg mixture is set, the brioche puffed up and the top golden and crisp. Line a large baking tray with foil and lay out the bacon rashers.

When the brioche bake is ready, cover loosely with foil to keep warm and set aside., Heat the grill to high then grill the bacon for about 3–5 mins on each side until crispy.

The bitter orange syrup should be runny like honey – if it is a little thick, warm gently to loosen. Mix the remaining 2 tsp of icing sugar with half ½ tsp cinnamon. Serve the brioche bake dusted with the cinnamon sugar and topped with crispy bacon. Drizzle each portion with ½ tbsp of syrup and serve.