Ryland Peters And Small publishing company logo

Newsletter

Sign up to receive exciting news about our food and drink, craft, interiors, kids' and gift books

Email

First name

or dismiss
Blog

Posted on May 8, 2018 There have been 0 comments

Cinnamon Bun French Toast recipe

Brunch goals coming up! For our US friends, we have another recipe from Brontë Aurell's newest book ScandiKitchen Summer that is the perfect way to say thank you this Mother's Day. (But really, who need's an excuse to try this indulgent breakfast to start your weekend!)

Imagine the situation – you have some leftover cinnamon buns. It doesn’t happen often, but it CAN happen. What does one do with those useless, stale things? Cinnamon bun French toast with vanilla syrup and cardamom yogurt, of course. The syrup recipe makes an ample amount, but it will keep in the fridge for a few weeks. If you can’t be bothered, use maple syrup instead.

ScandiKitchen Summer 

VANILLA SYRUP

150 g/3⁄4 cup caster/ superfine sugar

100 ml/1⁄3 cup plus 1 tablespoon water

1 vanilla pod/bean

sea salt flakes (optional)

YOGURT TOPPING

200 g/1 cup thick Greek/ plain Greek-style yogurt

ground cardamom, to taste

FRENCH TOAST

3 eggs

pinch of salt

1⁄2 teaspoon ground cinnamon

50 g/generous 1⁄3 cup plain/ all-purpose flour

small pinch of bicarbonate of soda/baking soda

125 ml/1⁄2 cup whole milk

4 cinnamon buns, sliced widthways in half (traditional Scandi yeast-based buns)

butter, for frying

fresh raspberries or blackberries, to serve

Serves 4

 

For the vanilla syrup, put the sugar and water in a saucepan, scrape the vanilla pod/bean and add the pod and seeds to the pan. Boil gently for 4–5 minutes on a medium-high heat, taking care not to burn the syrup. If it’s reducing too quickly, shorten the cooking time or your syrup will be too thick. Remove from the heat and add salt flakes to taste, if you like (it intensifies the vanilla flavour).

For the yogurt topping, stir the cardamom into the yogurt, to taste – I like freshly ground cardamom, but you can leave it plain if you are not a fan.

For the French toast, mix the eggs with the salt, cinnamon, flour and bicarbonate of soda/baking soda. Pour in the milk, bit by bit, and stir into a smooth batter. Place the bun pieces in a bowl and pour the batter over.

Mix to ensure all pieces are generously coated. Cover with clingfilm/plastic wrap and leave for 10 minutes to soak through.

Heat some butter in a frying pan/skillet, then fry the pieces of bun until cooked through and golden on both sides, adding more butter as needed. Arrange two on each plate, top with cardamom yogurt and berries. Pour over syrup to taste.

 

This recipe is from ScandiKitchen Summer by Brontë Aurell, photography by Peter Cassidy © Ryland Peters & Small


This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with breakfast, brunch, recipe for the weekend, sweet, scandikitchen