I think I’ve mentioned this before, but I’m a breakfast gal. One of my all time favorite meals to have for brekky is french toast. For my birthday my husband made this version of french toast the other week and it was absolutely perfect, no joke. The outside was perfectly crisp, and the inside was just moist enough without being too doughy or undercooked. The sweetness of the toast and syrup is offset by the tartness of the blueberries amalgamating into a delicious combination of flavors. What makes this breakfast even better? Pairing it with a dark roast espresso.
Adapted from Modern Australian Food
1/2 C (125 ml) pouring cream
1/4 C (60 ml) milk
1 tsp ground cinnamon
1/4 C (55 g) superfine sugar
3 oz (100 g) butter, melted
8 thick slices white bread (we used brioche)
1/2 C (80 ml) maple syrup
1 Whisk eggs in medium bowl, then whisk in cream, milk, cinnamon and sugar
2 Heat a quarter of the butter in medium frying pan. Dip two bread slices into egg mixture, one at a time; cook bread until browned both sides. Remove french toast form pan; cover to keep warm.
3 Repeat step 2 to make a total of 8 french toasts.
4 Serve toasts drizzled with maple syrup.