French toast

(makes 2 slices) Cook­ing time: 10 mins

Friday - - Leisure -

Prep time: 5 mins

In­gre­di­ents 1 egg 1/4 tsp cin­na­mon pow­der 2 tsp gran­u­lated sugar 50ml full-cream milk 2 slices brioche bread 1/4 tsp ic­ing sugar maple syrup, for driz­zling 4 tsp choco­late sauce straw­ber­ries, for gar­nish Method 1. Whisk to­gether egg, cin­na­mon pow­der, gran­u­lated sugar and milk. Soak brioche in this mix­ture for 2-3 min­utes. 2. Pre­heat oven to 180°C. Re­move brioche from egg mix­ture, squeez­ing out ex­cess slightly. Place brioche on a bak­ing tray. Re­serve ex­cess egg mix­ture for later use. 3. Place bak­ing tray in oven for 5-7 min­utes, check­ing reg­u­larly to en­sure bread turns golden but doesn’t burn. 4. Re­move brioche and leave to cool for 10 min­utes. 5. Gen­tly brush re­served egg mix­ture on brioche and bake again for 2-3 min­utes. 6. Re­move and dust with ic­ing sugar. Driz­zle with maple syrup and choco­late sauce and gar­nish with straw­ber­ries. Pack in lunch box when at room tem­per­a­ture. Note: Brioche has a dis­tinct, sweet flavour and is ex­tremely soft, mak­ing it ideal for this recipe, but if you can’t find it, any other type of soft, sweet bread can be sub­sti­tuted.

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