Home > Breakfast, Dessert, Yeasted Breads > Cinnamon French Toast with Red Berry Sauce

Cinnamon French Toast with Red Berry Sauce

I’ve never really known how to spell “cinnamon”. I always get confused with double ‘N’s or double ‘M’s, or double both.

french toast with berry sauce 1

What i always do is, i type them in and try the different combinations till the red wriggly line, which signify a spelling error is gone. That’s on good days. Sometimes, i don’t even bother. Who cares if i spell “cinammon” wrong? I am pretty sure everyone still knows i am referring to that bark of a spice.

Nevertheless, here’s a cinnamon (Ha! I got it right @ first try) French Toast with Red Berry Sauce. I decided to make this because :

1. I’ve just made a loaf of sandwich bread, which means i could cut them up as thick as desired.

2. I’ve got spare berries lurking about in the fridge

3. I wanted to join the “cook like a star” organised by Zoe of Bake for Happy Kids, Baby Sumo from Eat your heart out and Grace from Life can be simple.

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The selected star for the month of July is Curtis Stone. I know him from watching snippets of “take home chef” whereby he surprises his guests going into their homes and cooking for them.

french toast with berry sauce 2

So, here’s your “berry” delicious toast Curtis. Enjoy the month of July where everyone will be flocking to your site to join the event.😉

Cinnamon French Toast with Red Berry Sauce

Serves 4

Ingredients

Red Berry Sauce

1 6-ounce/170g package fresh blueberries
1 6-ounce/170g package fresh raspberries
1 4.4-ounce/125g package fresh blackberries
3/4 cup/180ml sugar

French Toast

6 large eggs
4 1/2-inch-thick slices brioche bread, halved diagonally
3 tablespoons butter
1/4 cup sugar
2 teaspoons ground cinnamon
1/3 cup crème fraîche
Assorted fresh berries

Method

  1. To prepare the red berry sauce: Combine all the berries and sugar in a blender and puree until smooth.
  2. Strain the berry puree through a fine sieve, discarding the seeds, and into a small saucepan.
  3. Place the saucepan over medium-low heat and simmer for 2 minutes, stirring frequently.
  4. Remove from the heat and keep warm while preparing the French toast.
  5. To prepare the French toast: Using a fork, beat the eggs in a 13×9 baking dish to blend. Place the slices of brioche in the eggs and let stand for 5 minutes, or until the eggs are absorbed, turning the brioche slices once.
  6. Melt the butter on a heavy large griddle pan over medium heat.
  7. Add the brioche slices to the hot pan and cook for about 2 minutes per side, or until golden brown on the outside and heated through.
  8. Meanwhile, stir the sugar and cinnamon on a large plate; set aside. Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely.
  9. Divide the French toast among 4 serving plates.
  10. Top with a dollop of crème fraîche. Spoon the berry puree over the French toast.
  11. Scatter the fresh berries over and serve immediately.

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  1. Zoe
    July 29, 2013 at 4:24 am

    I’m the same too, always spelling cinnamon with a double m… LOL! Lucky that we are living in a world with spell check.

    Your cinnaMMon French toast looks Berry-licious :p Please pardon my spelling errors :p

    Zoe

  2. July 29, 2013 at 12:28 pm

    the word that does it for me is “occasion” – i always can’t figure out whether it has one or two “s”! :p the red berry sauce and creme fraiche does sound really good with the french toast!

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