French Toast is one of those dishes which may seem a little too decadent for breakfast, but is worth every bit of effort and is as easy as frying an egg (with a sprinkle of fairy dust).
Most recipes suggest using day old brioche for the best results. If I’m honest, I find brioche too rich and heavy, especially if it’s topped with mascarpone. You can use a thickly sliced Vienna loaf like I did, or plain sandwich bread. I added a pinch of cinnamon and a splash of vanilla to my batter for an extra flavourful result.
Makes 6 slices of french toast
Prep time – 30 mins
Ingredients
- 6 slices of Vienna loaf/Brioche cut thick
- 3 eggs (room temperature)
- 2 tbsps brown sugar
- 100 ml full cream/coconut milk
- 1 tsp vanilla essence
- Pinch of salt
- Pinch of cinnamon (optional)
- Butter and olive oil (as needed)
- Raspberries, maple syrup and softened mascarpone to serve
Method
Whisk the eggs with milk until frothy. Add sugar, vanilla and cinnamon till combined. Pour into a flatter bowl and reserve some of the mix.
Heat a large frying pan with a splash of oil and a knob of butter (adding butter directly to a pan makes it burn faster).
Soak the thick slices of bread (30 seconds each side), and fry till golden brown on both sides.
Serve warm with a dollop of mascarpone, fresh berries and maple syrup.
For a more decadent version, make a small slit in the middle of the slices , and stuff with a spoonful of Nutella, or squares of chocolate.
If you choose to make a dairy free version using coconut milk, try and use the full fat, canned version and sprinkle the slices with desiccated coconut just before serving.
Happy Cooking!
Karina