A wonderful spin on regular toast, brioche lends itself brilliantly to a little bit of spice. This recipe makes a special brunch or pud.
Ingredients
- 50g butter, at room temperature
- 1 brioche loaf, cut into six thick slices
- 1 tsp ground cinnamon
- 2 tbsp icing sugar
- Sliced fresh fruit and honey, to serve
Method
- 1. Heat a ridged griddle pan on the hob until hot. Spread the butter thinly on both sides of each brioche slice.
- 2. Mix together the cinnamon and sugar and tip into a tea strainer. Lightly dust each slice on both sides with the spiced sugar and cook in the pan for just 30 seconds or so each side, until golden and bar-marked. Set up a production line of buttering, dusting and charring so the brioche can be eaten hot from the pan. Slip each slice on a plate then scatter over some fresh fruit followed by a drizzle of honey. Serve hot.