Pan-charred cinnamon brioche

Name: Pan-charred cinnamon brioche
Prep time: 5 min
Yield: Serves 6
Cuisine: French recipes
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

Easy
March 2004

Easy
March 2004

Serves 6
Takes 15-20 minutes

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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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

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

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

Method

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