Cinnamon French Toast with Seasonal Berries

• 6 free range eggs
• 100ml milk
• 5ml vanilla extract
• 1 pinch of salt
• 2.5g cinnamon, ground
• 1 loaf ciabatta
• 50g butter
• Olive oil
• Honey or maple syrup, to serve
• Creme fraiche, to serve
• Mixed berries, to serve

Beat the eggs and milk together. Add the vanilla extract, salt, and cinnamon, and pour into a shallow tray.

Slice the ciabatta to a medium thickness. Lay the bread into the egg mix and allow to soak for a minute or two, then flip over and soak on the other side for one minute more.

Heat a Le Creuset 28cm Signature Sauté Pan over a medium heat and melt 1 teaspoon of butter with a splash of olive oil. Once the butter starts to foam, add a few slices of the soaked bread and fry until golden and caramelised, then flip over and repeat on the other side.