Sunday, 1 March 2015

Fluffy cinnamon French toast for breakfast?

My children requested cinnamon French toast for breakfast today... 
Who am i to refuse!?

Today though i thought I'd tweak my usual recipe a little, add a couple of extra ingredients, see what happens. The result was a lovely fluffy delicately spiced toast that was devoured in seconds.

I caramelised some bananas and fresh pineapple chunks in the pan at the same time, added fresh strawberries and blueberries, a drizzle of Agave syrup and a dusting of icing sugar. Delicious.

Adding the icing sugar is, of course, optional. These would also go lovely with a dollop of crème fraiche, if preferred.

Recipe (serves 2)
4 slices of thick white bread
2 large eggs
100ml milk1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp Vanilla extract (not essence) 

2 tsp butter
2 tsp groundnut oil

1 banana, sliced to about 0.5cm thick
Quarter of a pineapple, sliced and cut into chunks about 0.5cm thick
Handful of strawberries, quartered
Handful of blueberries
To serve (optional) a dusting of icing sugar, a drizzle of agave (or maple syrup), creme fraiche or Greek yogurt.

Method
  • Whisk eggs, milk, cinnamon, nutmeg and vanilla in a bowl (rectangle if you have one) until well combined.
  • Heat 1tsp of butter and 1tsp groundnut oil in a large frying or saute pan over a medium high heat.
  • Dunk 2 slices of bread in the egg mixture, making sure you coat both sides well.
  • Place in the pan and cook on both sides until puffed up and golden.
  • At the same time add half the sliced banana and pineapple and cook until slightly caramelised. They should take about the same time to cook.
  • Serve hot with the fresh strawberries and blueberries, a drizzle of agave and a dusting of icing sugar.
  • Repeat above with the remaining bread and fruit.

Enjoy xx