French Toast

Name: French Toast
Total time: 1200 s
Yield: 4 servings
Cuisine: British
Ingredients: 8 slices bread of your choice best stale; 2 large free range eggs; 150 ml whole milk; 1 tbsp caster sugar; 250 grams raspberries; (To taste you may need more or less depending on your sweet tooth); 1 tsp vanilla extract; 3 tbs raspberry jam; Icing sugar to serve; Optional double cream; Knob butter; 60 grams caster sugar

Emilys Home Cooked Kitchen @emilyshomeCK

I can’t describe how delicious this french toast is! I’ve used brioche bread in my version, it’s rich, tangy and syrupy sweet, the butter crust is just perfection!!

This is and indulgent treat breakfast or lunch, it would be perfect for Christmas Day, just add a hint of cinnamon on the berries and toast!

Of course you can use other berries with this recipe or even some fried banana with a splash of rum too!

I have only made the recipe for two people in my photos so if it’s for 2 people half the recipe, I’m just letting you know as quantities won’t look the same if your following the recipe for 4 people but the principal and stages are exactly the same.

I can’t describe how delicious this french toast is! I’ve used brioche bread in my version, it’s rich, tangy and syrupy sweet, the butter crust is just perfection!!

This is and indulgent treat breakfast or lunch, it would be perfect for Christmas Day, just add a hint of cinnamon on the berries and toast!

Of course you can use other berries with this recipe or even some fried banana with a splash of rum too!

Emilys Home Cooked Kitchen @emilyshomeCK

I can’t describe how delicious this french toast is! I’ve used brioche bread in my version, it’s rich, tangy and syrupy sweet, the butter crust is just perfection!!

This is and indulgent treat breakfast or lunch, it would be perfect for Christmas Day, just add a hint of cinnamon on the berries and toast!

Of course you can use other berries with this recipe or even some fried banana with a splash of rum too!

I can’t describe how delicious this french toast is! I’ve used brioche bread in my version, it’s rich, tangy and syrupy sweet, the butter crust is just perfection!!

This is and indulgent treat breakfast or lunch, it would be perfect for Christmas Day, just add a hint of cinnamon on the berries and toast!

Of course you can use other berries with this recipe or even some fried banana with a splash of rum too!

Saved

Ingredients

20 mins

4 servings

8 slicesbread of your choice best stale
2large free range eggs
150 mlwhole milk
1 tbspcaster sugar
250 gramsraspberries
(To taste you may need more or less depending on your sweet tooth)
1 tspvanilla extract
3 tbsraspberry jam
Icing sugar to serve
Optional double cream
Knobbutter
60 gramscaster sugar

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Steps

20 mins

1

Using a small saucepan add the 60 grams of caster sugar with the raspberries and sugar into it. Throw in the jam too! On a medium heat stir through until the raspberries have released juices but not completely dissolved. Then take off the heat and set aside for later.
2

Next slice the bread.
3

In a bowl big enough for the bread slices, mix the egg, milk, tbs of sugar and vanilla.
4

Now add the bread slices leaving them for about 30 seconds or so, so the mixture soaks in to the bread, using a spatula turn it over and repeat.
5

In a small saucepan throw in the butter, on a medium to high heat then place in the eggy bread. Depending on your hob, check underneath it to see if it’s browned probably about half a minute! When it has browned turn it over and brown the other side. Lift out and wrap in tin foil, place in the oven to keep warm. Then do the same with the other pieces of bread.
6

Cut the bread into triangles and spoon on the berries. I made an additional double cream with icing sugar and vanilla extract too! Dust the plate with icing sugar and tuck in! Enjoy x

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Emilys Home Cooked Kitchen @emilyshomeCK

on September 10, 2019 07:39

It’s all about the flavours home cooked food lovingly made!Master Chef 2020Chanel 4 - Beat the Chef were I beat Michelin Starred Mark Sargent ✨BBC RADIO DERBYMy recipes are my own always made with my heart and soul 🩷