Monday, 14 December 2015

French Toast Recipe


Don't you just love it when a meal comes together serendipitously? I had some frozen berries in the freezer I wanted to get rid of, and was trying to think of what to do with them, when Brioche Pasquier offered to send me some of their delicious breakfast goodies in exchange for a foodie blog post. Add in some eggs I needed to use up, and it had to be French Toast.

In my household French Toast is really called Eggy Bread, and it's been absolutely years since I used to make it with my friends at sleepovers and Brownie camp. I like to think the addition of fruit compot and natural yoghurt makes it slightly posher than the sugar coated concoction we used to make, but I'm probably kidding myself!

For the Compot:

200g frozen berries
1 teaspoon vanilla essense
30g sugar
1 tablespoon of water

Put all the ingregients into a small saucepan on the stovetop over a low heat. Set to simmer, stirring occaisionally while you make the french toast.

For the French Toast:

1 egg
75ml milk
1 teaspoon vanilla essense
4 slices brioche loaf (or any bread, but brioche is definitely the best!)

Mix the wet ingredients in a mixing bowl and the coat the bread in the mixture on either side. Brioche is quite a soft bread so don't get it too soaked or it will disintegrate! Lightly grease a saucepan with butter or oil and heat. I find turning the heat up quite high so the saucepan gets really hot then turning it down to actually cook the toast is the best way. Cook the toast on each side until lightly brown.

Serve with fruit compot and a spoonful of natural yoghurt. Makes just enough for two.

This is a sponsored post. The delicious cooking was however entirely my own work.

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