Your Next Brunch Needs These Cinnamon French Toast Fingers
Categories: DIY

Your Next Brunch Needs These Cinnamon French Toast Fingers

Soft, fluffy brioche French toast rolled in cinnamon sugar and dipped in fresh raspberry and mascarpone dip. Are you salivating as much as we are right now? This easy recipe makes the perfect Mother’s Day breakfast. Or even better, just make yourself a large plate and take it back to bed with an espresso and one of these amazing book series. This recipe is supposed to serve two people, but we understand if you don’t want to share. Your other half can have that leftover pasta from last night (maybe in one of these leftover pasta recipes). And if you like this recipe, try these cinnamon apple fries with cheesecake dip too (that’s dessert sorted then!).

Ingredients:

Serves 2

— 4 thick slices of 1-day old brioche bread (you can use fresh brioche if you can’t wait for it to dry for a day)

— 2 large eggs

— 1/4 cup milk

— 1/4 teaspoon vanilla extract

— 2 Tablespoons unsalted butter

— 1/2 cup granulated sugar

— 2 teaspoons ground cinnamon

Raspberry mascarpone dip:

— 1 cup raspberries

— 1 cup mascarpone cheese

— 1/3 cup confectioners sugar

— 1 teaspoon vanilla extract

Instructions:

1. Mix together the sugar and cinnamon on a plate and put to one side.

2. Next make the raspberry dip. In a medium-sized bowl, mix together the cream cheese, confectioners’ sugar and vanilla extract using a whisk. Carefully fold in the raspberries, then cover and place in the refrigerator until you’re ready to serve.

3. Cut the crusts off the brioche and slice the bread into fingers.

4. Whisk together the eggs, milk and vanilla extract and put to one side.

5. Heat the butter in a large frying pan. Briefly dip the bread sticks in the egg mixture, turning to coat and place in the frying pan. Fry on all sides until golden brown, then immediately transfer to the cinnamon sugar. Roll the fried bread sticks in the cinnamon sugar, then serve with the mascarpone dip.

Mix together the sugar and cinnamon on a plate and put to one side.

Next make the raspberry dip. In a medium-sized bowl, mix together the cream cheese, confectioners’ sugar and vanilla extract using a whisk. Carefully fold in the raspberries, then cover and place in the refrigerator until you’re ready to serve.

Cut the crusts off the brioche and slice the bread into fingers.

Whisk together the eggs, milk and vanilla extract and put to one side.

Heat the butter in a large frying pan. Briefly dip the bread sticks in the egg mixture, turning to coat and place in the frying pan. Fry on all sides until golden brown, then immediately transfer to the cinnamon sugar.

Roll the fried bread sticks in the cinnamon sugar, then serve with the mascarpone dip.

Don’t forget that nice cup of espresso!

Are you making a special breakfast for Mother’s Day? Share your pics with us on Instagram using the hashtag #iamcreative!