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French toast with summer berries
French toast with summer berries
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 60g caster sugar
  • 1 vanilla bean, halved lengthways
  • 120g raspberries
  • 150g blueberries
  • 250g strawberries, washed, hulled, quartered
  • 2 eggs, lightly beaten
  • 80ml milk
  • Pinch of cinnamon
  • 2 English muffins, halved horizontally
  • Canola spray
  • 200g French Vanilla Fruche, to serve
Instructions:
  • In a small saucepan, mix the sugar, 1/4 cup of water, and vanilla bean. Stir over gentle heat until the sugar melts. Bring to a boil, then simmer for 2 minutes. Add berries and cook for 1 minute until tender but still firm. Take off the heat.
  • In a shallow dish, combine the eggs, milk, and cinnamon, whisking until well blended. Cut each muffin round in half to yield 8 pieces.
  • Preheat a non-stick pan over medium heat and spray with oil. Dip 4 muffin pieces at a time into the egg mixture, letting excess drip off. Cook each side for 1-2 minutes until golden brown. Repeat with remaining muffins and egg mixture.
  • Lay 2 slices of French toast on each plate, generously top with mixed berry mixture, and finish off with a dollop of creamy fruche.

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