Maple & cinnamon French toast

Cosy up with this comfort and indulgent brunch dish – make low residue by swapping berries with half a banana

INGREDIENTS

SERVES ONE

• 2 slices of brioche bread. Choose a day old bread as drier bread absorbs more moisture from the custard liquid. Gluten free? Use gluten-free brioche.

• 1 egg

• 60ml whole milk

• ¼ teaspoon vanilla extract

• Pinch of sugar

• ¼ teaspoon ground cinnamon

• 20g unsalted butter

• Maple syrup or honey to drizzle

• ½ ripe banana to top

• Chocolate chips (optional)

METHOD

• Crack the egg into a small bowl and whisk until pale light and fluffy.

• Continue to whisk while slowly pouring in the milk.

• Add vanilla extract, a pinch of sugar, the cinnamon and whisk lightly.

• Transfer mixture into a dish which is large enough for two brioche slices laid flat.

• Add the brioche. After 1 minute, carefully turn over the brioche and soak for a further 1 minute.

• Place a non-stick frying pan over a medium heat with the butter.

• When the butter starts to foam , lay the slices of brioche in the pan and fry for 1-2 minutes until golden.

• Flip the toast over and fry for a minute and a half.

• Transfer to a serving plate, top with sliced banana (ideally only half depending on tolerance) and drizzle with maple syrup or honey.

• Serve immediately.