French Toast has always been a treat in our family. We even called it ‘eggy bread’ as we were growing up, and it was made as a savoury dish instead of a sweet. Today, I’ve made a sweet, caramelised French Toast from Christmas leftovers.
For our Christmas lunch we made a delicious stuffing dish from Brioche bread to have with roast chook. We had a whole loaf left over which I thought would be delicious as a Boxing Day breakfast .
Additionally, I made a healthier version of French Toast, which can be modified to be vegan if desired. It is lower in refined sugar than traditional recipes. Thus, there’s no reason to feel guilty to eat this breakfast after stuffing yourself full at Christmas.
For berry sauce:
- 1/2 chopped fresh mixed berries (I used raspberry, blueberry and strawberry)
- 1 Tsp brown sugar
- 1 Tbs water
For French Toast:
- 3 slices of Brioche bread (can be substituted for vegan sweet bread)
- 1 egg (can be substituted for a flax egg)
- 1/2 cup of almond milk
- 1 Tbs cinnamon
- 1 Tsp nutmeg
- Combine all the berry sauce ingredients in a medium saucepan over low heat. Stir occasionally until the berries have reduced into a sauce. Allow to cool.
- Combine the egg, almond milk, cinnamon and nutmeg in a mixing bowl.
- Soak the Brioche in the bread until saturated. Heat some butter (coconut oil if vegan) in a medium frypan over medium heat.
- Place the soaked pieces of bread in the frypan and cook until golden on each side (about 5 minutes).
- Serve the French Toast warm with the berry sauce poured on top.
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