Croissants, warm crusty rolls with lashings of butter and jam, Pain au Chocolate...the French really do offer some delicious options for breakfast or the epitome of style the French Brunch. Today we wanted to bring together three of our favourite, ideal for that lazy Sunday morning reading the papers when you have a little more time to prep something other than a bowl of cornflakes. The last one is my personal favourite.
French Brunch - Blueberry French Toast
2 bananas, each halved and sliced length ways
8 slices brioche loaf
4 tbsp clear honey
4 large free range 150ml milk
25g icing sugar
1. Lay the slices of banana on four of the brioche slices with a handful of blueberries on top. Pour over honey and then add another slice of brioche over the top to make a sandwich.
2. Beat two eggs in a dish with the milk and a sprinkle cinnamon. Place the brioche sandwiches in the egg mixture and leave for 5 minutes to soak up the egg. Turn the sandwich over and repeat. Turn until each sandwich until each is soaked and the egg has been used up.
3. Heat butter in a frying pan and cook the brioche sandwiches for 3–4 minutes each side until golden brown.
4. Serve while the brioche sandwiches are still warm and finish with icing sugar.
French Brunch - French Goats Cheese on Mushrooms
4 portobello mushrooms
4 x 60g slices French goats' cheese log
1 tbsp olive oil
6 sprigs thyme, torn
1 x 75g pack watercress
1. Preheat the oven to 200°C, fan 180°C, gas 6. Add the mushrooms to a baking tray with thyme leaves. Season with salt and pepper then place the French goats' cheese slices onto each mushroom. Cook for 15-20 minutes, finally topping with a thyme sprigs for the last 3-4 minutes.
2. Serve with a little olive oil and watercress leaves, before sprinkling on freshly ground black pepper.
French Brunch - Chocolate & Banana Croissant Cake
8 all butter croissants
2 bananas, sliced
200g milk and dark chocolate chunks
170ml full milk
3 large whole eggs
2 tsp vanilla extract
70g caster sugar
1 tbsp demerara sugar
200ml double cream
1. Preheat the oven to 180ºC. Whisk the milk, vanilla extract and cream. Line a high sided 8 inch cake tin so the mixture doesn’t leak, then add torn up croissants – be sure to put the crusty parts of the croissant to the bottom in an even layer.
2. Add banana and a handful of chocolate chunks, spread evenly.
3. Repeat, making sure the croissant and the last of
4. Repeat using a mix of the crust and the middle of the croissants and the remaining banana and chocolate, repeating till you’ve used all the ingredients. The top layer should be just croissants and chunks of chocolate.
5. Pour over the egg mix and make sure all the croissants are coated, finishing with a sprinkle of sugar.
6. Bake for about 25 minutes or until the cake is firm and the chocolate chunks have melted.