1 tsp ground cinnamon
80ml (⅓ cup) milk
2 tbsp icing sugar, plus extra, to dust
4 x 3cm-thick slices challah
30g unsalted butter
1 tbsp olive oil
Maple syrup and blueberries, to serve
Whisk together eggs, cinnamon, milk and icing sugar in a bowl until well combined.
Soak the challah on both sides in the egg mixture. Heat the butter and oil in a frying pan over medium heat. Add the challah and cook, turning once, for 3 minutes each side or until golden brown.
Transfer to a plate, drizzle with maple syrup and serve scattered with blueberries and extra icing sugar.
As seen in Feast magazine, Issue 7, pg108.
Photography by Mark Roper.