Thursday, December 2, 2010

Cinnamon french toast for a cold winters morning nice


3 eggs
¼ cup (60ml) milk
⅓ cup (75g) caster (superfine) sugar
¼ cup (60ml) pouring (single) cream
1 teaspoon ground cinnamon
1 teaspoon lemon rind, finely grated
20g butter
8 slices baguette
maple syrup, to serve


Whisk together the eggs, milk, sugar, cream, cinnamon and lemon rind. Heat a medium non-stick frying pan over high heat, add the butter and heat until melted and just starting to bubble. Dip the bread slices in the egg mixture and cook, in batches, for 2 minutes each side or until golden. Serve with the maple syrup. Serves 4


Post a Comment