Cinnamon lends a touch of warmth to this tasty breakfast treat. Serve with seasonal mixed berries.
- 6 free range eggs
- 100ml milk
- 5ml vanilla extract
- 1 pinch of salt
- 2g cinnamon
- 1 loaf ciabatta
- 50g butter
- Olive oil
- Honey or maple syrup, to serve
- Crème fraiche, to serve
- Mixed berries, to serve
Beat the eggs and milk together. Add the vanilla extract, salt, and cinnamon, and pour into a shallow tray.
Slice the ciabatta to a medium thickness. Lay the bread into the egg mix and allow it to soak for a minute or two, then flip over and soak on the other side for another minute.
Heat a Le Creuset 28cm Signature Sauté Pan over medium heat and melt 1 teaspoon of butter with a splash of olive oil. Once the butter starts to foam, add a few slices of the soaked bread and fry until golden and caramelised, then flip over and repeat on the other side.
Repeat with the remaining soaked slices. Serve immediately with a generous dollop of crème fraiche, drizzled honey and fresh berries.