Cinnamon French Toast with Seasonal Berries by Le Creuset

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.

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