1 splash of milk
1 tablespoon of sugar
4 slices of bread
1 tablespoon of butter
For the compote:
450 grams of frozen cherries
150 grams of icing sugar
1 bunch of basil
Place all the compote ingredients in a pot and simmer uncovered for 15 minutes, stirring occasionally.
Whisk the egg, milk and sugar together in a dish
Soak the first slice of bread in the egg mixture.
Heat the oil in a pan and add the first piece of bread (or if your pan is big enough for two slices then do two at a time).
Cook for 2 - 3 minutes on each side until golden, keep warm on a plate while you cook the other slices.
Remove the basil from the compote and serve spooned over the toast.
I found these quantities make too much compote for two slices of bread per person but I used the leftover compote for a fruit crumble - it was perfect!