French Cinnamon toast with ice cream and fresh berries.

Beat the chilly January weather with this warming French classic. Using flavourful ingredients which you are likely to have in the kitchen already, It’s easy to whip up and serve. 

This recipe can be made for breakfast as a weekend comfort treat to wake up those taste buds, or served as dessert with fresh fruit and ice cream (or whatever toppings you please!). The warming cinnamon flavours are balanced by a drizzle of sweet syrup. We recommend cooking this delicious recipe on our non-stick cast iron griddle.

Equipment suggestions

• Emba cast iron double-seasoned griddle
• Chopping board
• Paring knife
• Large, wide dish or bowl
• Spatula 

Ingredients

• 15g shelled pistachio nuts (optional)
• 2 large eggs, beaten
• 120ml milk
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 4 thick slices brioche or white bread
• 1-2 tbsp rapeseed oil
• 15g butter
• 4 scoops vanilla ice cream or frozen yogurt
• Fresh strawberries sliced, blueberries or any topping desired
• Honey or maple syrup 
• Freeze dried raspberries and mint leaves, to decorate (optional)

Method

Serves: 4

Prep: 20 mins

Cook: 12 mins

1).  Place the griddle ribbed side down on the hob and heat over a medium heat until hot. Add the pistachio nuts spreading out a little and cook for about 2 minutes, turning occasionally, until evenly toasted. Transfer to a chopping board and set aside to cool. Roughly chop.

2). Meanwhile in a large wide dish, beat together the eggs, milk, vanilla extract and cinnamon until well combined. Add the brioche slices (or white bread) to the egg mixture and leave for 2 minutes. Turn over and leave the slices to soak for a further 2 minutes.

3). Add the oil and butter to the griddle and leave to melt, spreading out evenly and until hot. Add the bread slices and cook over a medium heat for about 3 minutes or until golden, then turn over and cook for a further 3 minutes until golden. Remove the griddle from the heat.

4). Top each with a scoop of ice cream and then scatter over pistachio nuts and fruits. Drizzle over honey or maple syrup and decorate with dried raspberries and mint leaves.

Serve and enjoy!