Fortnum's Kitchen Hazelnut & Cocoa French Toast

The most perfect weekend breakfast... and served with Fortnum's Champagne with Berries it feels extremely sophisticated. 

What you'll need

SERVES 2

2 large eggs

100ml whole milk

1/2 tsp cinnamon

4 slices of brioche

A knob of butter

2 tbsp Hazelnut & Cocoa Paste, to serve

Icing sugar, to serve

Fortnum's Champagne with Berries, to serve

What to do

1. In a wide, shallow dish, whisk together the eggs, milk and cinnamon. Melt the knob of butter in a wide saucepan over a medium heat.

2. When the butter is starting to foam, briefly dunk each slice of brioche into the egg mixture and then into the hot pan. Don’t submerge the brioche for too long or it will fall apart.

3. Flip each slice after a minute or so, when the underside is golden brown. Once both sides are golden brown, serve two slices on each plate. Dust with icing sugar, drizzle over the Hazelnut & Cocoa Paste and serve with Champagne with Berries.

Inspiration

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