Cinnamon French Toasts with Dipping Chocolate

Cinnamon French Toasts with Dipping Chocolate

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Course christmas, Dessert
Cuisine Irish
Servings 6


  • 300 g loaf of brioche or bread day old
  • 2 large eggs
  • 50 ml milk
  • 50 g caster sugar
  • 1 tbsp ground cinnamon
  • 3 tbsp clarified butter
  • Melted chocolate hazelnut to serve i.e Nutella


  • Cut the crusts off the bread, then slice into 2 – 3 cm size equal cubes.
  • In a bowl, whisk together the eggs and milk. In a second bowl, combine the sugar and ground cinnamon.
  • Heat a non stick pan over a low to medium heat and add the clarified butter.
  • Quickly toss half the bread cubes in the egg mixture and use your hands to shake off excess egg mixture. Place the bread cubes in the pan and use a wooden spoon to sauté them about 25-30 seconds on each sides. (about 2 minutes in total). Remove the coloured bread cubes from the pan straight into the flavoured sugar mixture. Toss to coat, then place onto a plate.
  • Repeat with remaining bread cubes.
  • Serve immediately, with chocolate sauce or maple syrup.
Keyword brioche, brunch, christmas, Dessert, french, Kevin Dundon, leftover, toasties