Cinnamon & Honey Brioche French Toast

Serves 2

Brioche bread

Makes 2 x 1lb loaves

370g strong white flour

50g caster sugar

7g sachet dried yeast

Pinch of salt

100ml milk

3 medium eggs

175g soft butter

Method

In a mixing bowl, combine the flour, sugar, yeast and salt.

To this add the warm (not hot) milk and eggs and continue to mix until a soft dough is reached.

Add the softened butter and mix for a few more minutes until combined.

Place this soft dough is a lightly oiled bowl, cover and place in the fridge overnight.

The dough will firm up and be a lot easier to work with.

The following day, grease 2 x 500g loaf tins.

Divide the dough in half and knead until smooth and fits into the base of each tin.

Cover the brioche with a cloth for about 2 1/2 – 3 hours until doubled in size.

Preheat your oven to 200°C / 180°C Fan / Gas 6. Brush with egg wash and bake for 20-30 minutes until golden brown and the loaves sound hollow when tapped underneath.

Cool on a wire rack.

French toast soaking liquid

1 large egg

300ml milk

1 tablespoon Irish honey

1/4 teaspoon ground cinnamon

1 teaspoon vanilla essence

Method

Very simply, whisk all of the above ingredients in a bowl.

Cut 4 thick slices of brioche and place 2 at a time in the soaking liquid tuning after one minute.

Place a non stick pan over a medium head and drizzle in some oil and add a knob of butter.

Carefully place two slices on the hot pan and cook for 4-5 minutes, turning and cook for another 4-5. You can keep these warn in an oven while you cook the other two slices.

Serve topped with fresh berries, a drizzle of Irish honey some pecans for texture and a spoon of creme fraiche.

The ultimate breakfast in bed.

 

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