Cinnamon French Toast
- Ellen Stanton
- Jan 17, 2017
- 2 min read
Go on, treat yourself to a yummy breakfast and have this super sweet and super yummy French toast.
One of my Mum's favourite breakfasts is French toast, so it would be sin to visit home for the weekend and not make it for her! I have created this recipe using cinnamon and vanilla extract in the eggy mixture, to give the toast the ultimate sweet 'n' spiced flavour - could you ask for anything better to wake up to?
The trick to a perfect French toast is to use slightly stale bread. I find using tiger bread, which is a day or two old, works brilliantly when making this dish. THICK sliced French toast is the way to my heart ❤︎
Topped with warm blueberries, pomegranate, maple syrup and icing sugar completes this beautiful breakfast. Go ahead and experiment with your toppings and don't forget to leave a comment below to let me know what you think!
Take a snap of your perfect French toast and post on instagram using #paleblueplate
...oh yes the hashtag is a thing now!
Ingredients:
(Makes 1 portion)
For the toast:
- 1 egg
- a pinch of cinnamon
- ½ tsp vanilla extract
- 1 tbsp milk
- 2 thick slices of tiger bread
- coconut oil (for frying)
Toppings: (all are optional)
- handful of blueberries
- handful of pomegranate
- maple syrup to drizzle
- icing sugar
Method:
1. Crack one egg into a shallow bowl and add the the cinnamon, milk and vanilla extract. Then whisk these ingredients to ensure they are all combined.
2. Get your two slices of bread and dip them in the egg mixture, making sure all the surfaces (including the crusts) are fully coated.
3. Heat a spoonful of coconut oil in a frying pan, over a medium heat, then add the slices of bread to the pan. Fry on one side for 2 minutes.
4. In the meantime place the blueberries in a small saucepan and let them stew for a few minutes on a medium/high heat. Whilst doing this, squash the berries using a spatula so you can get their yummy juices. When they start to bubble, remove the pan from the stove and set them aside.
5. Flip the bread over and fry for another 2 minutes. Then turn the slices on their sides so you can fry and crisp up the edges.
6. Once all the surfaces appear to be a gorgeous golden brown colour you can serve them on a plate. Top wth your stewed berries, pomegranate, maple syrup and using a sieve, sprinkle over some icing sugar...delicious!