French Toast with Forrest Fruits and Balsamic Vinegar of Modena

½ cup of milk
1 egg
2 tbsp of  butter
6 slices brioche or sandwich bread
3 tbsp of  Carandini Emilio Silver Balsamic Vinegar of Modena PGI
1 tbsp of  flaked almonds
1 tbsp of  cinnamon (optional)
Pinch of  salt
½ cup of  blueberries
½ cup of  raspberries
½ cup of  fresh strawberries
1 tbsp of  honey
Mint to decorate

In a bowl, beat together the egg with the milk. Add the teaspoon of  cinnamon (optional) and a pinch of  salt, and mix again.

Heat a frying pan on the stove, add some of  the butter and let it melt.

Dip the slices of  brioche or sandwich bread into the milk and egg mixture. Quickly wet them on both sides. Place the wet slices into the pan and cook for 2-3 minutes on each side. Once they are golden brown, remove the slices from the pan and place them on the serving dish. Repeat the process for all six slices.

Dress the French toast with Carandini Emilio Silver Balsamic Vinegar of  Modena PGI and decorate to your liking with fresh fruit, flaked almonds, honey and fresh mint.