Place your raspberries, sugar and lemon zest into a suacepan and bring to the boil.

Once boiling, turn down to simmer for a few minutes. Taste a season with extra sugar or a squeeze of lemon juice.

Whisk together the eggs, milk, double cream, vanilla and cinnamon together.

Cut your brioche and soak in the custard.

Fry in veg oil until golden brown and keep warm.

Heat your Nutella in a microwave for 30 seconds so it has a looser consistency.

Serve with bananas, Nutella and a dusting of icing sugar.

Or serve it with the raspberry coulis and whipped cream.

Enjoy!