Wednesday, 19 November 2014

Celebration French toast

This indulgent French toast is a recipe you will want to whip out for a special occasion breakfast or brunch. My celebration French toast is fit for a birthday or anniversary, when you want to show someone you care through a heart-stopping amount of sugar which is oh-so worth it.

I turned 26 the other weekend and this was what I chose to make as a birthday breakfast for my friends.

I suppose it is technically a French toast sandwich - you layer two slices of eggy brioche either side of sweetened cream cheese and fruit. But ideally you could buy an unsliced loaf to cut in doorstep chunks and then make a pocket to fill with the creamy fruity filling. Sadly my M&S didn't have any unsliced loaves, but this sandwich idea works just as well, you just need to be a little more careful to keep it tidy - but a good blueberry compote drizzled over the top hides any imperfections.

Celebration French toast - a portion for one greedy person, or share between two with extra berries

Start with the blueberry compote - place two handfuls of blueberries in a saucepan with a little sugar and a splash of water. Prick some of the blueberries so they release their juice and heat on high. Keep an eye on it, it might spit. And after about five minutes when it has thickened, take off the heat.

Now the French toast - whisk up two eggs with a dollop of double cream and one tsp of ground cinnamon. Pour the mixture onto a plate and lay two slices of slightly stale bread (brioche is best for this sweet recipe) turning every now and again for 5-10 minutes to soak up the maximum amount of egg.

Heat a frying pan on high and melt a good knob of butter. When hot, place the two slices into the pan and turn down the heat slightly. Now, if you make French toast as much as I do, you'll notice brioche burns quicker than normal bread, so keep an eye on it. Once it is golden on one side (after around two minutes), flip and cook the other side.

Quickly mix two tbsp of cream cheese with two tsp of icing sugar in a bowl.

Remove the cooked brioche from the pan onto a plate and spread one slice with the sweetened cream cheese and dot over with raspberries. Sandwich together with the other slice and carefully return to the pan for 30 seconds to heat through.

Plate up and slice in half. Drizzle over the blueberry compote, a scattering of fruit and a dusting of icing sugar.

Serve with a bellini cocktail, and perhaps consider eating salad for the rest of the week.

Enjoy x