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amazingly indulgent french toast

August 28, 2012

It was the berries that made me do it.

$5.00 per three punnets. Queensland grown. Large as a small plum and yet, somehow, amazingly sweet and juicy and strawberry-like.

I ate most of a punnet whilst waiting for dinner to cook, and another half punnet after dinner was done.

Koji, who had partaken of his own pre-dinner sweet treats, only needed a couple to sate his hunger for dessert and insisted (to my chargrain) on dousing them in maple syrup before eating them.

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And so, Monday morning. A punnet of strawberries left and the lingering thoughts of maple syrup in my head, this happened.

Two slices of my homemade apple, apricot, cinnamon & walnut sourdough were located, having been squirreled away in the freezer.

(It’s a necessary precaution in a house where two large loaves will disappear in a matter of days).

A sweet, spicy milky mixture was prepared and an eggy one to sit next to it.

Bubbling butter. The smell of toasted cinnamon.

And then… breakfast.

I didn’t even think to share.

(Well, I did  think to, I just, um, didn’t.)

This would make a fantastic meal for Fathers’ Day, if you’re celebrating-inclined, or (as I did) an indulgent breakfast for one, consumed whilst sitting in the sunshine on the back deck of your parents’ place.

Preferably whilst your parents are otherwise occupied.

Mostly so they don’t ask you to share.

(Gosh I sound like a little piggy, don’t I?)

amazingly indulgent french toast

I followed the technique set out in Larousse Gastronomique for this recipe, cutting down on a couple of ingredients that seemed altogether far too indulgent (100g butter! Oh my!) and adding others in order to up the pizzazz level in my own special way.

you will need:

400ml milk
1 vanilla pod (or 1tsp vanilla essence)
1/4 tsp cinnamon
1/4 tsp nutmeg
two thick slices of sourdough bread (I used my own dried fruit & nut bread)
2 eggs
1tbsp sugar
50g butter
berries & maple syrup to serve

how to do it:

1. Combine the milk, vanilla and spices in a small saucepan and heat until the milk is just below boiling. Tip the milk into a wide dish (big enough to fit the bread in side by side) and leave it alone a bit so that it can chill out and cool down and soak up all those tasty spicy flavours.

2. When the milk is cool enough to touch (think pleasantly heated swimming pool) pop the bread in and let it soak a bit. Turn the bread over once it starts getting squishy. You don’t want it to fall apart, but you do want it thoroughly soaked.

3. Meanwhile, whisk together the eggs and sugar. Also, heat a pan up and melt the 50g butter in it so it forms tasty yellow pools.

4. Carefully pick up the bread, dunk it in the egg a couple of times, then pop it in the pan. If you like, spoon some of the extra egg wash over the top of the uncooked side to make it extra eggy.

5. Flip the bread when the base is browned and mottly and cook until both sides are similarly browned.

6. Serve it hot in the pan with berries, maple syrup and a sprinkling of icing sugar or cinnamon powder.

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What is the best way to compliment your lazy Sundays and make them even more perfect? A hot cup of frothed coffee of course! Devondale Barista’s Own is made to deliver a consistent smooth creamy froth to your favourite style of coffee at home. Check out some of the fantastic breakfast recipes in the Lazy Sunday Series thanks to Devondale Barista’s Own.


  • #1
    August 28th, 2012

    I have a particular weakness for French toast! I’ll try your spiced milk technique (if I am organised!)

  • #2
    August 28th, 2012

    Wahh looks so good! I think this beyond gourmet!

  • #3
    August 28th, 2012

    Oh wow! I saw the title and just had to click on it. I love this method for French Toast! You’ve reminded me that I haven’t made my savoury french toast in a while… hmmm… I think I know what I’m having for breakfast this weekend.

  • #4
    August 28th, 2012

    This looks absolutely delicious. Love the combination of spices you’ve included.

  • #5
    August 29th, 2012

    I can’t believe you got berries at such a good price. Can’t wait for summer to come around. I love your way of presenting this dish. It looks wonderful and rustic, and delicious at that 😉

  • #6
    August 29th, 2012

    That looks gorgeous. I am super jealous of your strawberries… what a deal! I’m also super impressed with your inventiveness on this recipe!

  • #7
    bigbite
    August 30th, 2012

    Ummmh… though only 1m away from where you yank it down, now I know why I didn’t get a piece of the action :-

  • #8
    September 3rd, 2012

    yum, yum yum!
    I love good breakfast recipes and french toast is one one my favourite things to eat. Beautiful recipe!

  • #9
    September 4th, 2012

    this sounds amazing – as does your fruit and nut sourdough bread!

  • #10
    September 5th, 2012

    i seriously love french toast! looks amazing 🙂

  • #11
    September 5th, 2012

    I am loving how reasonable strawberries are right now. Gorgeous looking French toast. French toast would be one of my fave breakfasts.

Shez