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INGREDIENTS

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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

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FRENCH TOAST

METHOD

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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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