Cinnamon French toast with wimberries

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

Wimberry topping

  • 100g of wimberries
  • 2 tbsp of blueberry jam

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
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
First published in 2015

Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington

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