Cinnamon French Toast With Berry Sauce (Curtis Stone)

My all time favourite for breakfast!
In fact, it's also Ian's favourite, minus the cinnamon and the berry sauce
He only likes plain french toast drizzled with maple syrup
I'm the only person in the house who enjoys cinnamon, actually. Even DH isn't fancy about it, either. Strange, huh? Something so good, and they don't like it hehe...
So, this breakfast is only for me! :)

 

Recipe is from Curtis Stone, a chef I recently discovered thanks to Zoe from Bake for Happy Kids, through the event Cook Like A Star hosted by her

This month is all about Curtis Stone

Hhmm, I also just found out that he's a kind of cute LOL

 



 

What you need:

6 large eggs

4 1/2-inch-thick slices brioche bread, halved diagonally (I used thick toast, halved)

3 tablespoons butter

1/4 cup sugar

2 teaspoons ground cinnamon

To garnish:

1/3 cup crème fraîche (I didn't use)

Assorted fresh berries (I used diced strawberries and blueberries)

For the berry sauce:
170g fresh blueberries

170g fresh raspberries (I used strawberries - diced)

125g fresh blackberries (I didn't use)

180ml sugar

Method:

To prepare the red berry sauce:

1. Combine all the berries and sugar in a blender and puree until smooth
2. Strain the berry puree through a fine sieve, discarding the seeds, and into a small saucepan
3. Place the saucepan over medium-low heat and simmer for 2 minutes, stirring frequently
4. Remove from heat

To prepare the French toast:

1. Using a fork, beat the eggs in a 13x9 baking dish to blend. Place the slices of the bread in the eggs and let stand for 5 minutes, or until the eggs are absorbed, turning the bread slices once
2. Melt the butter on a heavy large griddle pan over medium heat
3. Add the bread slices to the hot pan and cook for about 2 minutes per side, or until golden brown on the outside and heated through
4. Meanwhile, stir the sugar and cinnamon on a large plate; set aside. Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely
5. Divide the French toast among 4 serving plates
6. Top with a dollop of crème fraîche, is using. Spoon the berry puree over the French toast
7. Scatter the fresh berries over and serve immediately

This post is for Cook Like A Star,  hosted by Zoe from Bake for Happy Kids, Baby Sumo from Eat your heart out and Grace from Life can be simple

Below is other great bloggers cooking and baking inspired by Curtis Stone :)