Vanilla French toast with fresh berries
|1/2 cup||cold milk|
|2 tbsp||white sugar|
|1 tbsp||vanilla extract or 2 vanilla pods|
|1/4 tsp||fine sea salt|
|6||brioche bread — slices|
|1/4 cup||almond flakes — toasted|
|fresh youngberries, raspberries or strawberries,|
Preheat oven to 120°C.
Lightly beat eggs, cream, milk, sugar, salt and vanilla in a large shallow bowl / baking dish.
Add sliced bread, turn to coat, then press down gently on bread until you feel it soak up custard mixture. Make sure bread is well soaked.
Heat some of the butter in a large non-stick frying pan over medium heat.
Using your largest spatula, gently transfer the bread from the custard to the pan, letting the excess drip back into the dish.
Cook until golden brown on both sides.
Transfer pieces of French toast to a metal cooling rack sitting on top of a baking tray and keep warm in the oven while you cook the remaining slices.
Serve French toast as two stacks topped generously with toasted almonds and berries.
Drizzle with plenty of maple syrup and serve with a glass of chilled FAT bastard Rosé.
Recipe supplied by FAT bastard wines.
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