cinnamon bread with strawberry compote


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Tag : Bread

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Cooking receipe to make cinnamon bread with strawberry compote under category Aga Recipes. You may find some video clips related to this receipe below.

cinnamon bread with strawberry compote

Strawberry compote:

450g strawberries

25g caster sugar

1 cinnamon stick halved

3 tbsp red currant jelly

squeeze of lemon juice to taste

cinnamon bread:

6 thick slices white bread about 20mm thick

3 egg yolks

1/2 tsp vanilla essence

65g caster sugar

150ml double cream

50ml milk

50g unsalted butter

1 tbsp oil

1/4 tsp ground cinnamon

lemon balm or mint sprigs to garnish

To make the compote hull the strawberries and halve any large ones.

Place in a saucepan with the sugar and cinnamon stick.

Cover and cook in the simmering ovenfor 15 to 20 minutes until the strawberries begin to soften.

Melt the redcurrant jelly in a separate saucepan with 1 tbsp water.

Pour over the strawberries.

Stir lightly and remove from the heat.

Add a little lemon juice to taste.

Cut a 75mm square from each bread slice. Cut each square in half diagonally to make triangles.

lightly beat the egg yolks with the vanilla essence 1 tbsp sugar cream and milk.

Place the bread slices in a single layer on two large plates.

Pour the egg mixture over them and leave to stand for 10 minutes until absorbed.

Melt the butter with the oil in a large frying pan on the boiling plate.

Add half the bread triangles and fry for 2 minutes or until golden on the undersides. Turn the bread and fry for another minute. Drain and keep warm in the simmering ovenwhile frying the remainder adding a little more butter to the pan if necessary.

Mix the remaining sugar and the cinnamon together and use to coat the fried bread. Arrange on serving plates with the strawberries and juice.

Decorate with lemon balm or mint sprigs and serve with cream or creme fraiche.

Variations: Use raspberries instead of strawberries heating them briefly in the melted redcurrantjelly rather than softening them first. lightly poached sweet plums or apricots would also work well.

Use bread that is one or two days old if available as it will be easier to cut and soak. Steeping chunks of bread in sweetened milk then frying it to a crisp case has long been a thrifty way of re vitalising stale bread This recipe enhances the idea tossing the bread in spiced sugar and serving it with lightly poached strawberries. Served with whipped cream the favour combination is really delicious.

Serves 6

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