I’ve never really known how to spell “cinnamon”. I always get confused with double ‘N’s or double ‘M’s, or double both.
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What i always do is, i type them in and try the different combinations till the red wriggly line, which signify a spelling error is gone. That’s on good days. Sometimes, i don’t even bother. Who cares if i spell “cinammon” wrong? I am pretty sure everyone still knows i am referring to that bark of a spice.
Nevertheless, here’s a cinnamon (Ha! I got it right @ first try) French Toast with Red Berry Sauce. I decided to make this because :
1. I’ve just made a loaf of sandwich bread, which means i could cut them up as thick as desired.
2. I’ve got spare berries lurking about in the fridge
3. I wanted to join the “cook like a star” organised by Zoe of Bake for Happy Kids, Baby Sumo from Eat your heart out and Grace from Life can be simple.
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The selected star for the month of July is Curtis Stone. I know him from watching snippets of “take home chef” whereby he surprises his guests going into their homes and cooking for them.
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So, here’s your “berry” delicious toast Curtis. Enjoy the month of July where everyone will be flocking to your site to join the event.
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Cinnamon French Toast with Red Berry Sauce
Serves 4
Ingredients
Red Berry Sauce
1 6-ounce/170g package fresh blueberries
1 6-ounce/170g package fresh raspberries
1 4.4-ounce/125g package fresh blackberries
3/4 cup/180ml sugar
French Toast
6 large eggs
4 1/2-inch-thick slices brioche bread, halved diagonally
3 tablespoons butter
1/4 cup sugar
2 teaspoons ground cinnamon
1/3 cup crème fraîche
Assorted fresh berries
Method
- To prepare the red berry sauce: Combine all the berries and sugar in a blender and puree until smooth.
- Strain the berry puree through a fine sieve, discarding the seeds, and into a small saucepan.
- Place the saucepan over medium-low heat and simmer for 2 minutes, stirring frequently.
- Remove from the heat and keep warm while preparing the French toast.
- To prepare the French toast: Using a fork, beat the eggs in a 13×9 baking dish to blend. Place the slices of brioche in the eggs and let stand for 5 minutes, or until the eggs are absorbed, turning the brioche slices once.
- Melt the butter on a heavy large griddle pan over medium heat.
- Add the brioche slices to the hot pan and cook for about 2 minutes per side, or until golden brown on the outside and heated through.
- 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.
- Divide the French toast among 4 serving plates.
- Top with a dollop of crème fraîche. Spoon the berry puree over the French toast.
- Scatter the fresh berries over and serve immediately.
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