Cinnamon French Toast with Chantilly Cream and Redcurrant Sauce

Indulgent cinnamon-spiced French toast served with whipped Chantilly cream and a smooth, sieved redcurrant and red wine sauce.

Vegetarian Fruit Breakfast Sweet French Toast

Estimated Nutrition

	Per Serving	Total
Calories	1655.4 kcals	1655.4 kcals
Carbohydrates	76.1 grams	76.1 grams
Fat	138.2 grams	138.2 grams
Protein	26.8 grams	26.8 grams

Cook Time

6 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1
tbsp

Icing Sugar

for the soaking mixture

1
tbsp

Icing Sugar

for the Chantilly cream

1
tbsp

Icing Sugar

for the sauce

Dairy

2
piece

Eggs

free-range

100
ml

Double Cream

for the soaking mixture

100
ml

Milk

for the soaking mixture

25
g

Butter

for frying

150
ml

Double Cream

for the Chantilly cream

Fruits

85
g

Redcurrants

for the sauce

1
sprig

Redcurrants

for garnish

GrainsCereals

2
slice

White Bread

Liquids

50
ml

Red Wine

for the sauce

NutsSeeds

0.5
tsp

Cinnamon

ground

1
sprig

Mint

fresh, for garnish

Steps

Whisk eggs, 100ml cream, 100ml milk, 1 tbsp icing sugar, and cinnamon in a bowl.
Soak the bread slices in the egg mixture.
Melt 25g butter in a frying pan over medium heat.
Fry bread for 2 to 3 minutes per side until golden and crisp.
Drain the fried bread on kitchen paper.
Whip 150ml cream with 1 tbsp icing sugar until soft peaks form.
Blend 85g redcurrants, 50ml wine, and 1 tbsp icing sugar until smooth.
Pass the fruit mixture through a sieve to remove pips.
Plate the toast, top with cream, add sauce, and garnish with redcurrant and mint.