Could the food pair more beautifully with the plates here?! Featuring watercolour florals and fun design twists, extended dinnerware collection from Maxwell & Williams is the perfect backdrop for an indulgent breakfast. The new teaware additions were designed by Carol-Joy Pirie, the winner of their RMIT Industry Partnership Award.
Serves: 4 | Prep: 15 mins | Cook: 25 mins
- 1 cup milk
- 3 large eggs
- 1tsp vanilla extract
- 1⁄2 tsp ground cinnamon
- 1⁄4 cup maple syrup
- 8 thick-cut brioche slices
- 2 small peaches, sliced
- 1 1⁄2 cups blueberries
- 1 1⁄2 cups raspberries
- Powdered sugar, to serve
- Preheat oven to 200°C and whisk together milk, eggs, vanilla, cinnamon and half the maple syrup.
- Place 4 brioche slices on a baking tray and top with half the peaches and berries. Pour the egg mixture over the fruit and layer with remaining brioche. Top with remaining fruit and egg mixture. Let sit for 10-15 minutes.
- Bake for 20-25 minutes or until bread in golden. Serve with additional fruit, sifted icing sugar and remaining maple syrup.