Brioche Cinnamon French Toast
A plate of brioche cinnamon French toast makes for a great breakfast! Sweet, rich & buttery this goes great with a lashings of maple syrup.
Servings: 4 People
Equipment
- Measuring Jug
- Shallow Bowl
- Large Frying Pan
Ingredients
French Toast
- 8 Slices Brioche 1½cm Thick
- 4 Whole Eggs
- 125 g Whole Milk
- 75 g Double Cream
- 3 tbsp Caster Sugar
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- A Pinch Of Table Salt
To Cook
- Vegetable Oil
- Butter
To Serve
- Maple Syrup
- Salted Butter
- Icing Sugar
Instructions
- Crack the eggs into a large jug then add in the milk, cream, sugar, cinnamon, vanilla & salt. Whisk to combine then transfer to a shallow bowl.
- Place a large frying pan over a medium heat. Once hot, add in ½ tbsp of vegetable oil & a small knob of butter then allow to melt.
- Whilst the butter's melting, soak two slices of brioche in the egg mixture for 30 seconds on each side then place them into the frying pan.
- Cook for 1-2 minutes on each side or until a deep golden brown then transfer to a plate. Add more oil & butter to the pan & repeat the soaking & cooking process with the remaining brioche.
- To serve, top each portion with a good amount of maple syrup, butter & a dusting of icing sugar.
Notes
To cook the French toast on an Aga, use the boiling plate. If the pan gets too hot, move over to the simmering plate.
If you'd prefer to cook all of the French toast at once before serving, reheat in a 180°c/355°f oven for 5-10 minutes.