Brioche French Toast with Griddled Plums/Greengages, Maple Syrup & Cinnamon Crème Fraiche - Ainsley Harriott
Brioche French Toast with Griddled Plums/Greengages, Maple Syrup & Cinnamon Crème Fraiche From Ainsley’s National Trust Cook Off, ITV Grilling plums really
Ingredients
- 4-8 firm ripe plums/greengages, halved, stone removed
- light olive oil or melted butter
- 3 eggs
- 140ml single cream or milk
- 1 tsp vanilla bean paste or extract
- ½ tbsp golden caster sugar
- pinch of ground cinnamon
- zest of 1 orange
- 4–6 thick slices (about 2.5cm thick) of brioche
- butter or oil, for frying
- maple syrup, for drizzling
- 2 tbsp toasted pistachio, chopped, to garnish
- For the Cinnamon Cream
- 200g crème fraiche
- 1 tbsp maple syrup
- ¾ tsp ground cinnamon
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