This French Toast is the ultimate morning treat. The jam filling is a lovely surprise and using custard for the eggy coating adds a bit more luxury to the breakfast. Try with our other jams and you can add cinnamon or icing sugar for an extra garnish.
- Prepare your bread by cutting into thick slices approximately 2” thick. Then using a small sharp knife cut an incision into the bread from one side so that you can place a tablespoon of jam into the middle.
- Next beat your eggs and combine with sugar and custard in a shallow bowl. Coat the bread evenly in the rich egg mixture and then cook for 2-3 minutes each side in a non-stock pan until golden in colour.
- Serve with Cornish Clotted Cream, fresh fruit and extra jam.
These ‘not so little biscuits because I used a rather large cookie cutter’ are SO easy to make and look amazing! Feel free to use your own biscuit recipe if you have a personal favourite.
(makes 16 biscuits)
For the biscuits
- 250g butter, softened
- 140g caster sugar
- 1 egg yolk
- 2 tsp of vanilla extract
- 300g plain flour
For the cream filling
- Whisk butter with sugar in a mixing bowl until light and fluffy. Then stir in the egg yolk along with the vanilla. Beat briefly.
- Sift in the flour and mix with hands until well combined. Knead gently until smooth and transfer to fridge for 30 minutes.
- Preheat the oven to 180 degrees, lay out some baking paper onto a baking tray.
- Roll the chilled dough out to roughly £1 thickness – the thicker they are, the trickier they are to eat… plus they will cook quicker if they are thinner!!
- Cut out all the biscuits, then use the end of a piping nozzle – or a small round cutter to remove the middle of HALF of the biscuits.
- Bake for 15 minutes. Keep an eye on them, you may need to turn them if your oven decides to cook each corner at its own pace.
- Whisk butter icing sugar and vanilla until pale and fluffy. You can cover the bowl with a tea towel to prevent icing sugar from covering your kitchen and entire outfit.
- Place into a piping bag for easier depositing onto biscuit. We piped lots of small dots around the edge.
- Now transfer the strawberry jam into a piping bag, we recommend using a piping bag for this as the jam could go everywhere! Using a nozzle with a big enough hole for the strawberries to get through.
- There you have it! Enjoy, BB x