Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
For the Cinnamon Butter
- 100 g unsalted butter, softened
- 1½ tsp ground cinnamon
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of sea salt
For the French Toast
- 8 thick slices brioche or white bread
- 3 large eggs
- ¾ cup (180 ml) milk
- 2 tbsp cream
- 1 tbsp brown sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- Pinch of salt
- 2 tbsp butter, for frying
To Finish
- Pure maple syrup
- Fresh berries
- Icing sugar
- Fresh mint, optional
Method
Step 1 – Make the Cinnamon Butter
Place the softened butter in a small bowl.
Add the cinnamon, maple syrup, vanilla, and sea salt.
Mix until smooth and well combined.
Set aside while you prepare the French toast.
Step 2 – Prepare the Custard
In a shallow bowl, whisk together the eggs, milk, cream, brown sugar, vanilla, cinnamon, and salt.
Whisk until smooth and evenly combined.
Step 3 – Soak the Bread
Dip each slice of brioche into the custard, turning to coat both sides.
Allow the bread to soak for around 10–15 seconds per side.
Don't leave it submerged for too long, as the bread can become overly soft and difficult to cook.
Step 4 – Cook the French Toast
Heat a large frying pan over medium heat and melt the butter.
Place the soaked bread into the pan without overcrowding.
Cook for 2–3 minutes per side, until deeply golden and caramelised.
Add a little more butter to the pan between batches if needed.
Step 5 – Serve
Place two slices of French toast on each plate.
Add a generous spoonful of cinnamon butter while the toast is still warm, allowing it to melt into the golden surface.
Drizzle generously with maple syrup.
Finish with fresh berries and a light dusting of icing sugar.
Serving Suggestions
Pair with:
- Crispy bacon
- Fresh strawberries and blueberries
- Greek yogurt
- Toasted pecans or walnuts
- Freshly brewed coffee
- Fresh orange juice