2 tsp soft brown sugar
2, drops vanilla extract
1 pinch cinnamon
2- 4 good quality white bread or brioche thick slices (depending on how big each slice is)
4 tbsp maple syrup
150 ml double cream
6 walnuts, freshly shelled and broken into quarters
1- 2 tbsp clarified butter
1 whole nutmeg
- Whisk the eggs with the sugar, vanilla, cinnamon and a large pinch of salt. Put the bread in a shallow dish and pour the egg mixture over it, making sure it‘s completely covered. Leave for 20 minutes to soak. Meanwhile, tip the maple syrup and cream into a pan and let them bubble until the mixture thickens a little. Add the nuts and a pinch of salt, and let it bubble for another minute.
- Heat a frying pan to medium and add a little clarified butter. Add the bread and fry for about 2 minutes on each side until the edges brown and the egg mixture begins to crisp. Grate a little nutmeg over and flip the slices to cook the other side. Slide the French toast onto 2 plates and spoon over the sticky toffee walnuts.