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
- Baking Tray
- Wire Rack
Ingredients
French Toast
- 8 Slices Brioche (1½ cm Thick)
- 4 Large Eggs
- 125 g Whole Milk
- 75 g Double Cream
- 3 tbsp Caster Sugar
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Extract (or Paste)
- A Pinch Of Table Salt
To Cook
- Vegetable Oil
- Butter
To Serve
- Maple Syrup
- Salted Butter
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 15-20 seconds on each side then place them into the frying pan. Make sure to let some of the excess custard drain off the brioche before adding into the pan.
- Cook the French toast for 1-2 minutes on each side, until it's 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 keep the French toast warm, place slices onto a wire rack set on a baking tray then keep warm in an oven set to 95°c/200°f. Alternatively, serve the French toast as soon as it's cooked, whilst it's still warm.
- To serve, top each portion with a small piece of butter & a generous amount of maple syrup.
Notes
1. Cooking On An Aga - To cook the French toast on an Aga, use the boiling plate. If the pan gets too hot, move over to the simmering plate.
2. Bread - I find that brioche works best for French toast & you can buy this pre sliced or as a whole loaf. If you're slicing it yourself, the slices should be around 1½cm thick. Instead of brioche, you could use Challah or a good quality white bread.
3. Custard - I flavoured my custard with some good quality vanilla & ground cinnamon. If you'd prefer, you could flavour with something else, like orange zest, ground ginger or pumpkin spice!
4. Keeping Warm - If you're cooking all of your French toast before serving, I'd recommend keeping it warm in a low temperature oven. You'll need to cook the French toast in batches & it can go cold fairly quickly!
5. Leftovers - Leftover French toast should be stored in the fridge & eaten within a couple of days. To reheat, you can fry the French toast in a pan, over a medium heat for 1-2 minutes on each, microwave it or bake it in an oven set to 175°c/350°f until piping hot.