This is a beautiful and indulgent recipe for a lovely student brunch. Ideal for the day after a heavy night out, this cinnamon french toast makes for a sublime breakfast-in-bed or a tasty, lazy brunch with your flatmates.
When you're getting the ingredients together for this recipe, it's best to go for bread with solid, thick crusts so that it doesn't fall apart. Ideally, the bread will be a day or two old so that it's gone slightly hard (but not stale!)
You will need:
- 8 very thick slices of white bread
- 4 large eggs
- 250ml thick cream
- 2 1/2 teaspoons cinnamon
- 1 tablespoon granulated sugar
- 1 tablespoon vanilla extract
- Unsalted butter
- Slice evey piece of bread into four sticks.
- Combine the eggs, cream, cinnamon, sugar and vanilla in a large bowl and whisk together.
- Dip each piece of bread into the custardy mixture. Make sure you coat every side, letting the bread soak up the custard.
- Shake off excess mixture and pop the pieces of bread onto a plate.
- When you have coated every piece of bread, heat a large frying pan over medium heat.
- Heat 2 to 3 tablespoons of butter in the pan. Once melted, place some of the custard-soaked pieces of bread in the pan. Do not overfill the pan; you are going to cook to toast in batches.
- Cook the toast sticks until golden brown on one side then flip and continue cooking until golden brown and slightly crispy on every side.
- Continue to cook the rest of the toast in batches. When all are golden brown, serve immediately.
Although delicious on it's own, you can serve the French Toast with maple syrup or golden syrup and fresh fruit. Yum!
Original recipe here.