Cinnamon French toast with wimberries
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Wimberries, or bilberries, are a close relative of blueberries but with a fuller flavour and deep red flesh. Shaun Hill makes the most of these elusive foraged berries in this beautiful breakfast. Shaun recommends using a rich-dough bread like brioche for an extravagant finish.
First published in 2015
Ingredients
Metric
Imperial
French toast
- 150ml of double cream
- 2 eggs
- 1 egg yolk
- 1 tbsp of caster sugar
- 1/2 tsp ground cinnamon
- 8 slices of bread
- 1 tbsp of butter, for frying
- 1 tbsp of icing sugar, for dusting
Wimberry topping
- 100g of wimberries
- 2 tbsp of blueberry jam
SAVE RECIPE
Method
1
Whisk the cream, eggs, egg yolks, sugar and cinnamon together in a bowl. Remove the crusts from the bread then dip the slices into the cream mixture
- 150ml of double cream
- 2 eggs
- 1 egg yolk
- 1 tbsp of caster sugar
- 1/2 tsp ground cinnamon
- 8 slices of bread
2
Heat the butter in a frying pan and when bubbling, fry the bread until golden on each side. Drain on kitchen paper and sprinkle over the icing sugar
- 1 tbsp of butter, for frying
- 1 tbsp of icing sugar, for dusting
3
Stir together the wimberries and jam and spoon over the toast. Serve immediately
- 100g of wimberries
- 2 tbsp of blueberry jam
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