Butter foaming in the pan, brioche turning golden, maple syrup waiting on the table: Place des Épices’ organic ground Ceylon cinnamon, more complex and gentler than cassia, fills the kitchen with warmth and finesse.
Serves 4 · 20 min
- Whisk 3 eggs with 3/4 cup (180 ml) milk, 1 tbsp sugar and 1 tsp ground Ceylon cinnamon.
- Soak 8 slices of day-old brioche in the mixture for a few seconds per side.
- Cook them in a knob of butter over medium heat, 2 to 3 minutes per side, until golden.
- Serve dusted with a little more cinnamon and drizzled with maple syrup.
The star of this recipe: Cinnamon Ground, by Place des Épices.
