After a couple of weeks worth of silence, I am back with a new recipe post for French Toast. Things have been super busy for me over the last month as I have started a new job! It has been nice to be a little quieter here and on Instagram though. I am two weeks in now so slowly feel myself getting into a bit of a routine but it does take time to get used to all the new people and processes. Luckily for me, I have started in December so there is a lot of happy chat around the office and, of course a Christmas party!
I see lots of snow photos from various places around the country today, and although I am escaping everyday rain in Dublin, thought this weather was begging for some French Toast. Ever popular on brunch menus across the nation, I fear French Toast is becoming crap! Often when I spot it on menus, it comes sitting in a puddle of syrup with rubbery rashers and under-ripe bananas on top. No more says I! For me, French Toast should be dry…you know, like toast normally is? Instead of sitting in a sad pool of cheap syrup, it should be drizzled lightly, only offering the touches of sweetness here and there. And, should you require bacon on top, please make it crispy so I have a range of textures in the dish. No one wants to eat a damp, rubbery rasher.
Portion size also can leave a lot to be desired too. French Toast for me, is two medium slices arranged simply in triangles. Nothing too thick, we’re not eating steaks for brunch on this blog.
My photographs here actually show you home-made Brioche which I made while on a cookery course in Cook’s Academy (hopefully I’ll be able to share a post about my time there with you soon!) If you don’t want the effort of making your own, pop to the shop and buy some. No need to stress yourself out for a bit of brunch really and shop bought will work just as well here.
I always use raspberries, dark chocolate and a tiny touch of cinnamon for mine. I think the flavours work well together, without it being too sweet. This recipe should be enough for two happy people. I think it would be a welcome sight on Christmas morning too!
right, you need:
4 medium slices of brioche
2 large eggs
1 tsp cinnamon
knob of unsalted butter
1 punnet raspberries (washed)
50g dark chocolate chips (optional if not using chocolate brioche)
high quality maple syrup (to serve)
Find a shallow bowl for your eggs and add in the cinnamon. Beat together.
Grab a frying pan and warm it up on the hob. Throw in the knob of butter so it begins to melt.
If you want to add chocolate chips, simply press them into the bread slices before the next step. It’s possible to buy chocolate brioche though so if you can find it, skip this step.
Cut the 4 slices of brioche into triangles and allow each one to soak up the egg mixture by dipping the slices in and turning them over in the shallow bowl. We want them equally soaked so don’t be tempted to leave them sitting in it too long!
When your slices are ready, add to the hot frying pan and allow to cook for 1-2 minutes on each side. Don’t be afraid to turn them regularly, French Toast is sturdier than pancakes in the pan.
Once each slice is browned nicely, I normally pop them into an oven-proof dish and bake for 5 minutes in a warm oven. This step isn’t really needed but it will ensure they are cooked through and that the toast is nice and dry. Plus, it gives you a second to set the table and get the coffee pot out.
To plate, arrange 4 triangles per person any way you like and add the required amount raspberries. For me, this would be half a pack each but you may exercise control.
Gently drizzle a light touch of maple syrup over each plate to finish. For those who do like extra, leave the bottle on the table and let them serve themselves.
I hope you guys like this recipe guys – please get in touch in the comments below/ on Instagram and let me know.
- Chocolate & Banana
- Cinnamon & Clementine
- Maple Syrup & Pecan
- Strawberry & Rhubarb
- Plum & Mixed Spice.