![Cinnamon French Toast with Seasonal Berries](/on/demandware.static/-/Sites-LCAU-Library/default/dw03b2404e/images/content-recipes/HD_720/LC_20211124_ZA_RC_CI_r0000000001830_ENG.jpg)
Cinnamon lends a touch of warmth to this tasty breakfast treat. Serve with seasonal mixed berries.
Main ingredients
- Bread & Cereals
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Sauté Pan with Wooden Handle
Price reduced from
$470.00
to
$282.00
Ingredients
Method
Ingredients
- 6 free range eggs
- 100ml milk
- 5ml vanilla extract
- 1 pinch of salt
- 2g cinnamon
- 1 loaf ciabatta
- 50g butter
- Olive oil
- Honey or maple syrup, to serve
- Creme fraiche, to serve
- Mixed berries, to serve
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Method
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1Beat the eggs and milk together. Add the vanilla extract, salt, and cinnamon, and pour into a shallow tray.
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2Slice the ciabatta to a medium thickness. Lay the bread into the egg mix and allow to soak for a minute or two, then flip over and soak on the other side for one minute more.
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3Heat a Le Creuset 28cm Signature Sauté Pan over a medium heat and melt 1 teaspoon of butter with a splash of olive oil. Once the butter starts to foam, add a few slices of the soaked bread and fry until golden and caramelised, then flip over and repeat on the other side.
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4Repeat with the remaining soaked slices. Serve immediately with a generous dollop of creme fraiche, drizzled honey and fresh berries.