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Raspberry custard French toast
Raspberry custard French toast
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Prep Time:
15 minutes
Cook Time:
8 minutes
Total Time:
23 minutes
Ingredients:
  • 8 slices multigrain bread, crusts removed
  • 38.40 gm thick custard
  • 125.00 ml frozen raspberries, thawed
  • 2 eggs
  • 41.20 gm reduced-fat milk
  • extra-light olive oil cooking spray
  • 1/2 tsp cinnamon sugar (see note)
Instructions:
  • Lay out bread slices and gently flatten with a rolling pin. Spoon 2 teaspoons of custard onto the center of 4 slices, then add raspberries on top.
  • Begin by delicately cracking open one egg, carefully separating the yolk from the white. Vigorously whisk the egg white with a fork until it becomes frothy. Gently brush the edges of the bread with the egg white. Place the remaining bread slices on top and press the edges together firmly to seal them.
  • Combine the remaining egg, egg yolk, and milk in a shallow dish, whisking until well mixed. Heat a large non-stick frying pan over medium heat and spray with oil. Dip 1 slice of French toast into the egg mixture, ensuring it's fully coated, then place it in the frying pan. Repeat with another slice of French toast. Cook each side for 1 to 2 minutes or until golden brown. Transfer the French toast to a board, then repeat the process with the remaining slices. Cut the toast in half, sprinkle with cinnamon sugar, and serve.

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