Prep: 15 min Cook: 20 min Serves: 2
¼ teaspoon ground cinnamon
½ cup double cream
¼ teaspoon vanilla bean paste
4 rashers smoked bacon
1/3 cup honey
30g butter, chopped
4 thick slices brioche loaf
125g strawberries, hulled and quartered
Icing sugar to dust
Step1: Whisk together the milk, eggs and cinnamon in a bowl and set aside.
Step 2: Use electric beaters to beat the cream and vanilla in a small bowl until soft peaks form, then set aside.
Step 3: Heat a non-stick frying pan over medium-high heat and add the bacon, turning for 4 minutes or until cooked. Drizzle with honey and turn the bacon to coat it, bring honey to a gentle simmer for 30 second to 1 minute or until honey has thickened and coats the bacon. Remove the pan from the heat and set it aside to rest.
Step 4: Melt half the butter in a separate non-stick frying pan over medium-low heat until melted, then dip 2 brioche slices in egg mixture and make sure they are well coated all over. Add to the pan and cook for 2-3 minutes on each side until golden and crisp. Transfer to a plate and cover loosely with foil to keep warm, repeat with the remaining butter, brioche and eggs mixture.
Step 5: Serve the French toast with bacon, strawberries and whipped cream. Drizzle with the reduced honey and lightly dust with icing sugar.