Pan-charred cinnamon brioche

  • Serves 6
  • Takes 15-20 minutes
  • Easy
A wonderful spin on regular toast, brioche lends itself brilliantly to a little bit of spice. This recipe makes a special brunch or pudding.

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  • 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


  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.
  3. Slip each slice on a plate then scatter over some fresh fruit followed by a drizzle of honey. Serve hot.

From March 2004

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