French Toast Dippers
We all love french toast for brunch, but it's not the best thing for sharing. We've cut out big batons to use as sharing dippers for our amazing sweet blueberry creme fraiche, and a bit of an unusual jam made from two classic breakfast ingredients... coff
- 1 red onion
- 1 glug olive oil
- 6 rashers smoked bacon
- 2 tbsp light brown sugar
- 1 dash tabasco sauce
- 1 shot esspresso
- 2 tsp cider vinegar
- 1 tbsp maple syrup (+ a squeeze)
- 1 punnet blueberries
- 2 tbsp icing sugar
- 1 lemon
- 100 ml creme fraiche
- 2 eggs
- 160 ml milk
- 1 tsp powdered cinnamon
- 1 vanilla pod, seeds scraped
- 1 tbsp caster sugar
- 4 slices stale brioche (cut into batons)
- 2 knobs butter
- 1 handful fresh berries to garnish
Make The Bacon Jam
Peel and slice the onion.
Heat the oil in a saucepan and chuck in the onion to fry gently until beginning to caramelise.
Dice the bacon and add it to the saucepan.
Cook for another 5 minutes before adding the brown sugar, Tabasco, espresso, vinegar and maple syrup.
Splash in 100ml of water and simmer for 2 hours, adding another 100ml of water every 30 minutes.
Blitz & Cool The Bacon Jam
Spoon the bacon mixture into a food processor and blitz to a jam consistency then allow to cool.
Make The Egg Mix
Grab a bowl and add the eggs, milk, cinnamon, vanilla seeds, caster sugar and maple syrup.
Whisk the ingredients to combine completely.
Soak The Brioche
Dip the stale brioche into the egg mixture, letting it soak in.
Heat a pan and melt the butter until it's foaming.
Finish, Serve And Dip!
Place the soaked bread in the pan and fry until golden brown.
Turn and repeat for both sides, until golden all over.
Fill a bowl with the dippers and serve at breakfast or brunch with the two dips!
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