French toast with strawberry sauce
Serve the toast with fresh berries for a pop of colour and flavour.
300 g, hulled and chopped
Egg, whole, raw
4 medium, raw
1 teaspoon(s), level
¼ teaspoon(s), level
Brown bread, sliced
8 slice(s), medium
- Make a sauce by combining the strawberries and 60ml water in a small saucepan set over a low heat. Cook, stirring occasionally for 2 minutes, until berries soften. Remove saucepan from heat and stir in 15g granulated sugar until dissolved. Set aside.
- To make the french toast, beat the eggs, milk, vanilla extract, and cinnamon in a large shallow bowl. Dip the bread, one slice at a time, into the egg mixture until well coated on both sides.
- Brush a frying pan with the oil and set over a medium heat. Cook the french toast, in batches, until deep golden for about 2 minutes per side, transferring to a plate as you go, covering to keep warm.
- To serve, place 2 pieces of french toast on each plate and spoon the sauce on top.
Using frozen strawberries cuts down on the prep time—a good thing especially when company’s coming. If you have a little time, let the strawberries thaw slightly to make chopping them a bit easier.