Ingredients
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
Method
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Grease and line two large oven trays with baking paper.
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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.
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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.
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Cook in a hot oven (200C) for about 12 minutes, or until golden brown and crisp.
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Meanwhile, beat remaining cream in a small bowl of electric mixer until soft peaks form.
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Serve warm French toast with berries, whipped cream and extra maple syrup.
