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Serves 4-6
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To serve:
- Slice off the crust from the brioche loaf, then slice the bread into thick rectangles, about 8cm long and 4cm wide.
- Place the cereal into a plastic bag and remove any air. Use a rolling pin to crush them into rough crumbs. Place into a wide, shallow bowl.
- Whisk the eggs, milk and cinnamon and place into another wide, shallow bowl.
- Heat a large frying pan over a medium-high heat and melt some butter to coat.
- Dip the bread pieces into the egg mixture until completely coated, letting it soak in for a few seconds.
- Transfer the bread to the cereal coating, pressing it onto all sides.
- Cook in the pan for a few minutes per side until golden brown and warmed through.
- Arrange two French toast sticks in a small pile on a plate, then top with a dollop of whipped cream or mascarpone cheese, chopped almonds and fresh berries. Serve with warm honey or maple syrup.
Note:
Mascarpone can be used as an alternative to Whipped cream, if you wish.
Maple syrup can be used as an alternative to Honey, if you wish.
Nutrition Facts
Per serving: 417kcals, 16.8g fat (6.8g saturated), 54.8g carbs, 4.9g sugars, 13.1g protein, 1.6g fibre, 0.363g sodium
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