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

Calories

1655.4

kcal / serving

1655.4 kcal total

Carbs

76.1g

per serving

76.1 g total

Fat

138.2g

per serving

138.2 g total

Protein

26.8g

per serving

26.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Icing Sugar

for the soaking mixture

tbsp

Icing Sugar

for the Chantilly cream

tbsp

Icing Sugar

for the sauce

Dairy

piece

Eggs

free-range

100

Double Cream

for the soaking mixture

100

Milk

for the soaking mixture

Butter

for frying

150

Double Cream

for the Chantilly cream

Fruits

Redcurrants

for the sauce

sprig

Redcurrants

for garnish

GrainsCereals

slice

White Bread

Liquids

Red Wine

for the sauce

NutsSeeds

0.5

tsp

Cinnamon

ground

sprig

Mint

fresh, for garnish

Method

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.