French Toast Crumpets with Mulberry Jelly
3
10 minutes
20 minutes
English / French
Breakfast
Try a British spin on classic French toast with these delicious cinnamon-spiced crumpets. Soaked in an eggy custard mixture they’re fried until golden then topped with thick, creamy Greek yogurt and our uniquely fruity and fragrant Mulberry Jelly. This delicious recipe is perfect for a weekend breakfast in bed or an extra-special brunch.
Ingredients
- 6 crumpets
- 2 large eggs
- 100ml whole milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 1 tbsp Tiptree Mulberry Jelly
- 2 tbsp icing sugar, sifted
- 30g butter for frying
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- Icing sugar for dusting
- 75g Tiptree Mulberry Jelly
- 150g thick Greek yoghurt
Directions
- Preheat the oven to 150°C / 130°C Fan / Gas Mark 2
- In a shallow dish, whisk the eggs, milk, vanilla, cinnamon, Mulberry Jelly and icing sugar until smooth.
- Soak 3 crumpets in the mixture for 4 mins, turning halfway.
- Melt half of the butter in a non-stick frying pan on a medium heat then place 3 crumpets in smooth side down/holey side up.
- After a couple of minutes, spoon another teaspoon of the egg mixture into the holes of each crumpet. Don’t worry if a little of the mixture spills through the bottom. Once the bottoms are golden and cooked, carefully flip the crumpets and cook for a further 3–4 minutes, or until golden and piping hot throughout.
- Whilst the first 3 crumpets are cooking soak the remaining 3 in the eggy mixture as before.
- Transfer the cooked crumpets to a foil-covered plate and place in the oven to keep warm while you cook the remaining crumpets.
- To serve, dust the crumpets with icing sugar to taste, then add a dollop of Greek yoghurt and Mulberry Jelly on top.
French Toast Crumpets with Mulberry Jelly
Learn More about our History
The Jam Museum at the Tiptree Factory
Our Origins. The Founder of Wilkin & Sons was Arthur Charles Wilkin whose family farmed here since 1757. Arthur started growing fruit for sale, but soon realised that making good...
