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Archive of BBC Food Recipes

Cinnamon French toast with Chantilly cream and redcurrant sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Treat yourself a special French toast breakfast with decadent fruit and cream.

Method


  1. For the French toast, whisk the eggs in a bowl together with the cream, milk, icing sugar and cinnamon until well combined. Soak the bread slices in the mixture.

  2. Melt the butter in a frying pan and fry the soaked bread for 2-3 minutes on both sides, or until golden-brown and crisp. Remove the fried bread from the pan and drain on kitchen paper.

  3. For the cream, lightly whip the cream with the icing sugar until soft peaks form when the whisk is removed from the bowl.

  4. For the redcurrant sauce, place the redcurrants, wine and icing sugar in a food processor and blend until smooth. Push the mixture through a sieve to remove any pips.

  5. To serve, place the French toast on a plate, top with the cream and spoon around the redcurrant sauce. Garnish with the redcurrant sprig and mint.

Ingredients

For the French toast

  • 2 free-range eggs
  • 100ml/3½fl oz double cream
  • 100ml/3½fl oz milk
  • 1 tbsp icing sugar
  • ½ tsp ground cinnamon
  • 2 slices white bread
  • 25g/1oz butter

For the Chantilly cream

  • 150ml/5fl oz double cream
  • 1 tbsp icing sugar

For the redcurrant sauce

  • 85g/3oz redcurrants
  • 50ml/2fl oz red wine
  • 1 tbsp icing sugar

To serve

  • sprig redcurrants
  • fresh mint sprig

Shopping List

Cinnamon French toast with Chantilly cream and redcurrant sauce

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

Other


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