Fri, 8 November 2024
Ingredients:
· 3 left over cinnamon buns cut in half, or the best quality brioche available
· For the eggy mix · 4 eggs
· 50ml of single cream
· 200ml of skimmed milk · 1/2 tsp ground cinnamon
· 100 g icing sugar
· Tsp good vanilla essence
· Zest of 1 orange · 90g of butter and 50 ml vegetable oil
· Pot of your favourite marmalade, warm in a small pot
· 250 ml whipping cream with 50 g icing sugar
· 100 g mascarpone cheese
· Shop bought granola
Method:
whisk the 4 eggs together in a large bowl, with the 50ml cream, milk and ground cinnamon. Add the icing sugar, zest and vanilla. set aside. cut the cinnamon buns or brioche into thick slices and dip into the eggy mix, allow to sit for a few minutes to absorb the flavours.
Heat half the oil in a large frying pan (preferably non-stick). Once its heated, add the cinnamon bun slices and fry for 2-3 minutes on each side until golden brown and add a knob of butter once turned over to add lovely richness and flavour.
Whip the 250 ml cream, icing sugar and mascarpone together to get a lightly stiff consistency.
To plate up place 2 pieces of the cinnamon toast on a plate and drizzle with some warm marmalade, scoop some lovely cream on top and finish off with some crunchy patty granola that gives some lovely texture and crunch.
