• 4 slices of brioche bread or thick slices of white bread
• 50ml milk
• 2 eggs
• 1 tsp ground cinnamon
• 2 tbsp icing sugar
• 250ml cream
• u00bd tsp ground cinnamon
• 4 tbsp maple syrup
• 200g frozen berries

1. To make the berry compote place the frozen berries in a medium-sized pot over a low-medium heat, add in two tablespoons of the maple syrup and the cinnamon and cook for 7-8 minutes, stirring every now and again, until the fruit has broken down.
2. For the cinnamon cream, whip together the cream, icing sugar and the remaining cinnamon in a bowl until you get stiff peaks.
3. To make the French toast, whisk the eggs in a large bowl and add the milk.
4. Melt a small knob of butter in a frying pan over a medium heat.
5. Dip both sides of the bread into the egg mixture. One slice at a time, fry the bread until golden brown on both sides.
6. To serve, place two slices of French toast on each plate and add a dollop of cinnamon cream with a spoonful of compote and a drizzle of the remaining maple syrup.