February 10th, 2009


Cinnamon Toast

My mother had this bizarre belief that if there is no fresh bread around it means there is no food in the house. For that reason we always had lots of  bits of bread in the bread bin going stale and sometimes mouldy. Mum used to make a special Sunday treat with the stale bread she called it eggy bread smothered with cinnamon sugar.

I also have a great love for bread but instead of letting it go stale and mouldy I would slice the bread  and freeze it on the same day that it was baked. One of my favourite breads is brioche which is ideal for making this delicious Cinnamon Toast, very indulging.

  • 6 slices of home made brioche
  • 2 large free-range eggs
  • 2tbs buttermilk
  • 30g unsalted butter
  • fresh grating of nutmeg
  • ½ tsp ground cinnamon
  • 100g unrefined caster sugar for dusting

brioche_sliced2Crack the eggs in a large mixing bowl, add the buttermilk and a grating of fresh nutmeg. Whisk  until the eggs become fluffy and slightly aerated.

Dip the slices of brioche in the egg mixture for about 5 minutes before cooking.

Mix the ground cinnamon and the unrefined caster sugar and set aside.

Heat a non stick frying pan with a small piece of the butter and when it starts to foam, gently place a few slices of the egg soaked bread in the foaming butter and fry  until golden on both sides.

Drain the golden brown slices of bread on kitchen paper and sprinkle the cinnamon sugar over the toasted bread.

Serve while warm with homemade blackberry jam.

Makes 6 slices

Print Recipe Print Recipe with Photo

Leave a Comment