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25 mins

Top With Cinnamon
Serves 2-3

French toast has always been my favourite ‘fancy’ breakfast. There’s cinnamon and maple syrup
involved so it’s a guaranteed winner. The problem is that I despise hovering by the stove, ridiculously hungry,
waiting for the bread to cook. If I’m standing in the kitchen for more than ten minutes I’ll probably
end up eating a stray cookie sitting on the counter. Cue baked French toast: layer it all up in a pan and bake
to crispy, gooey, melted perfection. It can even be made the night before and stored in the fridge
before baking in the morning. Plus, I don’t even have to be in the kitchen while it cooks, so I can avoid the
previously mentioned cookie dilemma.


Posted by Hardie Grant from London, United Kingdom • Published See Hardie Grant's 83 projects » © 2021 Izy Hossack / Hardie Grant Books · Reproduced with permission.
  • Step 1

    Preheat your oven to 180°C (350°F/Gas 4). Cut the bread into small cubes. Place half the cubes in a small baking dish and use a teaspoon to dot the bread with half of the chocolate-hazelnut butter.
    Cover with the rest of the bread cubes, then dot with the remaining chocolate-hazelnut butter.

  • Step 2

    In a small jug, combine the egg, milk, brown sugar and mashed banana with a fork. Pour over the bread, making sure you cover it all. At this point you can either cover the dish with plastic wrap and
    refrigerate it overnight, or bake straight away.

  • Step 3

    When you’re ready to bake it, sprinkle with the demerara sugar and cook in the oven for 25–30 minutes, until it’s puffy and crisp on top.

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