21/03/23
Strawberry french toast is served
Breakfast on the weekends should be an indulgent affair, and at Richard Brendon we love nothing more than whipping up a leisurely brunch. For a delicious french toast, which will soon become your Sunday go-to, look no further than this recipe from Emilie at Zeste Studio.
Breakfast on the weekends should be an indulgent affair, and at Richard Brendon we love nothing more than whipping up a leisurely brunch. For a delicious french toast, which will soon become your Sunday go-to, look no further than this recipe from Emilie at Zeste Studio.
Our versatile Line Bone China Collection creates the perfect canvas to showcase your culinary skills, and there's no better combination to impress every guest at the table.
STRAWBERRY FRENCH TOAST - @ZESTESTUDIO
Prep time: 15 mins
Serves: 2
Ingredients:
- 2 eggs
- 1⁄2 cup of milk
- 3 tsp sugar
- 2 tsp cinnamon
- 6 brioche slices
- 1 tbsp chopped hazelnuts
- Handful of strawberries, chopped or sliced
- Butter oil spray
For the honey drizzle:
- 8 tbsp honey
- 1⁄2 tbsp coconut oil
- 1⁄2 tsp cinnamon
For the french toast:
1. In a bowl whisk the eggs, milk, sugar and cinnamon until combined
2. Place a frying pan on a medium heat and spray on the butter oil. Let it get fairly warm without burning
3. Dip a brioche slice into the egg mixture and make sure both sides are well coated. Immediately place in the frying pan and continue the same with the remaining slices. Depending on the size of your pan, you may have to cook them 2 at a time. Cook each side until golden brown; about 1-2 mins on each side
For the honey drizzle:
1. Place the coconut oil, honey and cinnamon in a small sauce pan, on a low-medium heat cook until the oil is completely dissolved the mix is fully incorporated
2. Take off the heat and put to one side or pour into a pouring jug
The Serve:
Serve the brioche slices on a small plate and garnish with the chopped strawberries and hazelnuts, and drizzle on the honey syrup
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