French toast has been my go to for a fast sweet breakfast for as long as I can remember. I highly recommend buying a french stick and using it the next day, it’s best for keeping its hold when dipped in liquid if its slightly stale.
I also often make up the sugar mix to takeaway on holiday with us, plus you can easily cook it up on the bbq! For this shoot I served the French Toast with banana, raspberries, maple and Pepper & Me Sweet Dukkah Crumb.
FRENCH TOAST
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Ingredients
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon Pepper & Me bakers blend or mix spice
- 3 free range eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 french stick
- Lashings of butter
Instructions
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Mix brown sugar, cinnamon, bakers blend/mix spice, eggs and vanilla together until its a well combined thick paste.
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Slowly add milk and mix through.
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Slice the french stick on an angle into 1cm thick pieces.
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Heat up a fry pan to medium heat, melt a chunk a butter.
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Dip a piece of the french toast into the eggy mixture on both sides, making sure the bread is well covered but not too soaked.
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Place as many pieces you can fit in the pan at one time onto a plate, ready to fry.
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Fry in batches until all the pieces have been cooked on both sides, adding knobs of butter if you need too.
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Serve with banana, bacon and maple or my favourite: bananas, raspberries, yoghurt with maple syrup.
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