For a decadent Christmas breakfast, toast a couple of slices of brioche and serve with a mixture of pulped strawberries, raspberries and mascarpone. Delicious!
1 loaf brioche, sliced into 2cm thick slices
250g punnet fresh strawberries, hulled
120g punnet raspberries
Toast 12 slices brioche until golden. Put mascarpone into a large bowl. Roughly mash strawberries and raspberries. Fold through mascarpone. Serve in a glass with toasted brioche on the side or put 2 slices of bread onto each serving plate and top with dollops of berry mixture.