4 eggs, lightly beaten
2 tblsps maple syrup
1 tsp ground cinnamon
300ml tub thickened cream
2 cups corn flakes, crushed
8 slices Tip Top Café Style Brioche Bread with Fruit
Halved fresh strawberries and extra maple syrup, to serve
Grease and line two large oven trays with baking paper.
Whisk eggs, syrup and cinnamon in a medium jug with ¼ cup of the cream. Pour into a large, shallow dish. Place corn flakes in a separate shallow dish.
One at a time, place each brioche slice into egg mixture for 10 seconds on each side. Drain off excess. Coat in corn flakes, pressing on firmly. Place slices, 4cm apart, on prepared trays.
Cook in a hot oven (200C) for about 12 minutes, or until golden brown and crisp.
Meanwhile, beat remaining cream in a small bowl of electric mixer until soft peaks form.
Serve warm French toast with berries, whipped cream and extra maple syrup.