FRENCH TOAST WITH PECAN CHUNKS
“French toast is the best way to use up the week’s stale bread in your house. I love the oven-baked version rather than standing at the stove endlessly frying! Here, I’ve used a nutty coating and clove spicing instead of the traditional cinnamon as a tasty twist.”
Serves 6
EASY
GREAT VALUE Preparation: 15 minutes Cooking: 15 minutes white bread 1 loaf, unsliced free-range eggs 4 cream 4T pecan nuts 200 g, finely chopped icing sugar 225 g, sifted lemon juice 3T brown sugar 4T ground cloves 1t
1 Preheat the oven to 80°C. Tear the bread into chunks and set aside. 2 Whisk the eggs and cream together until well combined.
3 Soak the bread chunks in the egg mixture, then coat each chunk in the pecans. 4 Place each chunk on a greased baking tray, then bake for 15 minutes, or until golden. 5 While the bread is baking, mix the icing sugar and lemon juice to form a smooth icing. Mix the brown sugar and cloves. 6 Place the cooked bread on a plate and drizzle with the lemon icing. Sprinkle over the clove sugar to serve. MEAT-FREE
WINE: Woolworths Weltevrede Longmarket Chardonnay 201