Cinnamon French Toasts with Dipping Chocolate
Ingredients
- 300 g loaf of brioche or bread day old
- 2 large eggs
- 50 ml milk
- 50 g caster sugar
- 1 tbsp ground cinnamon
- 3 tbsp clarified butter
- Melted chocolate hazelnut to serve i.e Nutella
Method
- Cut the crusts off the bread, then slice into 2 – 3 cm size equal cubes.
- In a bowl, whisk together the eggs and milk. In a second bowl, combine the sugar and ground cinnamon.
- Heat a non stick pan over a low to medium heat and add the clarified butter.
- Quickly toss half the bread cubes in the egg mixture and use your hands to shake off excess egg mixture. Place the bread cubes in the pan and use a wooden spoon to sauté them about 25-30 seconds on each sides. (about 2 minutes in total). Remove the coloured bread cubes from the pan straight into the flavoured sugar mixture. Toss to coat, then place onto a plate.
- Repeat with remaining bread cubes.
- Serve immediately, with chocolate sauce or maple syrup.
