SERVES 2
Ingredients:
1 large ggg
A few drops of vanilla extract
2 tablespoons caster sugar
125ml (1/2 cup) milk
125ml (1/2 cup) cream
4x slices of stale ciabatta bread
For the syrup (or use maple syrup):
1 small cinnamon stick
Rind of a whole orange (1cm strips)
Rind of a whole lemon (1cm strips)
2 tablespoons caster sugar
3 generous tablespoons port / whiskey / brandy
Cooking and serving:
2 tablespoons butter for frying
Ground cinnamon for dusting
Method:
Whisk the egg, vanilla, sugar, milk and cream in a flat dish.
Add the bread, spoon the liquid over it ensuring that both sides are covered with the eggy mixture and leave to soak for half - one hour.
Meanwhile make the syrup: put the cinnamon, citrus rinds, sugar and 150 ml (1/2 cup) of water in a small pan, stir to dissolve the sugar and then bring to the boil.
Boil for a few minutes until it becomes syrupy.
Add the port and boil until syrup like – remove lemon and orange rind.
Remove from the heat and set aside.
Heat the butter in a large non-stick frying pan.
Remove the bread from the milky egg mixture and fry until the underside is golden.
Turn over and cook until firm and golden with a slight crust.
Serve immediately with some of the syrup dribbled over it and a sprinkling of cinnamon powder. Garnish with seasonal fruit.
