A toast to the French
What’s not to love about that classic French combination of soft, sweet brioche dipped in egg, fried in butter and dusted in sugar? Surely the most decadent of breakfast dishes, this compilation of twists on the traditional make the perfect sweet indulgen
baked french toast with poached rhubarb and ricotta
2 eggs ½ cup ( 125ml) single ( pouring) cream 1 teaspoon vanilla extract 1 tablespoon caster sugar 4 thick slices raisin toast 1 cup ( 200g) ricotta 1 tablespoon icing sugar, sifted poached
rhubarb 350g rhubarb, trimmed and cut into
15cm lengths 1 teaspoon vanilla extract ½ cup ( 110g) caster sugar rind of 1 orange, removed with a peeler Preheat oven to 200C. Place the eggs, cream, vanilla extract and sugar in a bowl and whisk to combine. Place the bread in a large baking dish lined with non- stick baking paper. Pour over the egg mixture and set aside for 15 minutes, turning halfway. Beat the ricotta and icing sugar together until smooth and refrigerate until needed. To make the rhubarb, place the rhubarb, vanilla, sugar and orange rind in a small baking dish and toss to combine. Cover with foil and bake for 10- 12 minutes or until tender. Set aside. Bake the French toast for 20- 25 minutes or until the bread is golden. Serve the French toast with ricotta, rhubarb and pan syrup.
banana and caramel french toast
2 eggs ½ cup ( 125ml) single ( pouring) cream 1 teaspoon vanilla extract 1 tablespoon caster sugar 8 thin slices brioche 1 cup store- bought caramel filling* 2 bananas peeled and thinly sliced
lengthways 2 tablespoons unsalted butter Icing sugar, for dusting Place the eggs, cream, vanilla extract and sugar in a bowl and whisk to combine. Spread each slice of bread with caramel filling and top half the slices with banana. Sandwich with the remaining bread. Melt 1 teaspoon butter in a large non- stick frying pan over medium heat. Dip 2 sandwiches in the egg mixture and cook for 2 minutes each side or until golden and crisp. Set aside and keep warm. Repeat with remaining butter and sandwiches. Dust with icing sugar to serve.
french toast with cinnamon sugar and maple syrup
2 eggs ½ cup ( 125ml) single ( pouring) cream 1 teaspoon vanilla extract ¼ cup ( 55g) caster sugar 2 tablespoons unsalted butter 16 thin slices sourdough baguette 1 teaspoon ground cinnamon maple syrup, to serve Place the eggs, cream, vanilla extract and 1 tablespoon of the sugar in a bowl and whisk to combine. Melt 1 teaspoon butter in a large non- stick frying pan over medium heat. Dip one- third of the bread slices into the egg mixture and cook for 1- 2 minutes each side or until golden and crisp. Set aside and keep warm. Repeat with the remaining butter and bread. Mix to combine the remaining sugar and the cinnamon. Divide the French toast between plates, sprinkle with the cinnamon sugar and drizzle with maple syrup to serve.
* You can find caramel filling in the baking section of the supermarket. You can also use dulce de leche, available from specialty food stores and delicatessens.