Pan-charred cinnamon brioche recipe

By Silvana Franco

  1. Serves 6
  2. Takes 15-20 minutes
  3. Rating

A wonderful spin on regular toast, brioche lends itself brilliantly to a little bit of spice. This recipe makes a special brunch or pud.

tried and tested
Pan-charred cinnamon brioche


  1. 50g butter, at room temperature
  2. 1 brioche loaf, cut into six thick slices
  3. 1 tsp ground cinnamon
  4. 2 tbsp icing sugar
  5. Sliced fresh fruit and honey, to serve


  1. 1. Heat a ridged griddle pan on the hob until hot. Spread the butter thinly on both sides of each brioche slice.
  2. 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.


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