French Toast
, Serves 2–3
Brioche soaked in cinnamon-vanilla custard, pan-fried golden in butter and served with macerated strawberries and maple syrup.
| 250 g strawberries, halved | Toss, rest 20 min+ | Top with strawberries | |||
| 1 tbsp white sugar | |||||
| 2 large eggs (~60 g each) | Whisk vigorously | Dunk bread, fry 2½–3 min per side | Add butter, cook remaining bread | Serve with butter & syrup | |
| 125 ml milk | |||||
| 1/2 tsp cinnamon powder | |||||
| 1 tsp vanilla extract | |||||
| 15 g butter (for the first batch) | Melt butter, medium heat | ||||
| 6 slices brioche or white bread, slightly stale | |||||
| 1–2 tbsp / 15–25 g butter (for the second batch) | |||||
| Maple syrup, to serve | |||||
| Butter, to serve |
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