Christmas Morning French Toast

A festive twist on a breakfast classic, made with Fortnum’s Cinnamon Honey and Maple Caramelised Pecans.

What you'll need

SERVES 4.

1. 2 large eggs, plus two egg yolks

2. 550ml whole milk

3. 1 teaspoon vanilla essence

4. 1 tablespoon Fortnum’s Cinnamon Honey

5. Pinch of salt 

6. Unsalted butter, for frying

7. 8 thick slices of brioche bread

8. 75g demerara sugar 

9. 50g Fortnum’s Maple Caramelised Pecans, chopped (optional)

10. Extra Cinnamon Honey and butter to serve

What to do

1. Preheat your oven to 70°C (50°C fan) / Gas 1. In a shallow bowl, whisk together the eggs, extra yolks, milk, vanilla essence, honey, and a pinch of salt until the mixture is smooth. 

2. Place the slices of brioche in a large, wide dish or tray (you may need to use two dishes), and pour the mixture over them. Turn the slices to ensure they are evenly coated, then leave to absorb the mixture for 10 minutes. 

3. Melt a small knob of butter in a large, non-stick frying pan over low heat. Once the butter begins to bubble, increase the heat until it sizzles. 

4. Cook the French toast in batches (depending on the size of your pan). Using a spatula, carefully lift each slice out of the mixture, shaking off any excess, and place them in the hot pan. Cook for about 2 minutes, or until the bottoms are just turning golden brown. 

5. Continue cooking over low heat until the second side is golden brown. Sprinkle demerara sugar on top, flip the slices again, and sprinkle the other side. To check if the toast is done, press the centre; it should spring back slowly. If it doesn’t, cook for longer, flipping occasionally. Keep the cooked slices warm in the oven while you cook the remaining bread. 

6. Serve immediately, drizzled with extra Cinnamon Honey, butter, and a sprinkling of caramelised pecans, if using.

Inspiration

Festive Hot Fudge Sundae Recipe

Three Ways with Potatoes Recipes