5 large, fresh whole eggs
100g sugar
3g fine salt
5g ground cinnamon
600ml whole milk
200ml double cream
20g vanilla essence
3g almond essence
Preheat the oven to 180c
Whisk all the above together and pass through a sieve
Pre heat the oven to 200c
Slice the brioche into 2cm think slices (soak in the milk for 15 mins, turning half way through)
Demerara and icing sugar
Butter
Sprinkle the demerara sugar all over the pan and heat the pan on a medium high heat. Once golden, add the brioche and cook in the pan for approx. 4-5 mins each side, adding a little butter. Place into the oven for 5 mins and when ready, dust the top with icing sugar.
5 large, fresh whole eggs
100g sugar
3g fine salt
5g ground cinnamon
600ml whole milk
200ml double cream
20g vanilla essence
3g almond essence
Preheat the oven to 180c
Whisk all the above together and pass through a sieve
Pre heat the oven to 200c
Slice the brioche into 2cm think slices (soak in the milk for 15 mins, turning half way through)
Demerara and icing sugar
Butter
Sprinkle the demerara sugar all over the pan and heat the pan on a medium high heat. Once golden, add the brioche and cook in the pan for approx. 4-5 mins each side, adding a little butter. Place into the oven for 5 mins and when ready, dust the top with icing sugar.
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