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4-6
10 minutes
10 minutes
Golden brioche French toast bites coated in sweet pumpkin spice and cinnamon sugar. Crispy on the outside and soft on the inside, these bite-sized treats are perfect for a cosy autumn breakfast.
Author:James Brace
1 brioche loaf, thickly sliced
4 large eggs
150ml double cream
2 tbsp pumpkin spice, plus extra for coating
200g golden caster sugar
Vanilla bean extract, to taste
2 tsp ground cinnamon, or to taste
Butter, for cooking
Cooking oil, for the griddle
Cream or Buckwud maple syrup, for serving (optional)
1. Preheat your Blackstone griddle to low-medium heat.
2. Cut each thick slice of brioche into four cubes. Spread the cubes onto a tray and allow them to dry slightly while preparing the batter.
3. In a shallow bowl, combine the golden caster sugar, ground cinnamon, and a little extra pumpkin spice. Mix well and set aside.
4. In a separate bowl, whisk together the eggs, double cream, 2 tablespoons of pumpkin spice, vanilla bean extract, and 2 tablespoons of the cinnamon sugar mixture until smooth.
5. Add a drizzle of cooking oil and a little butter to the preheated griddle.
6. Dip each brioche cube into the egg mixture, turning to coat all sides evenly.
7. Place the coated brioche cubes onto the griddle. Cook, turning frequently, until all sides are golden brown and the egg mixture is fully cooked.
8. Remove the French toast bites from the griddle while still warm and immediately toss them in the remaining cinnamon sugar mixture until evenly coated.
9. Serve warm with your choice of cream or Buckwud maple syrup.
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