RECIPE: Adelaide Central Market
This is a great recipe for kids to make during the school holidays and the ingredients are nearly all staples. It’s important to start with the strawberry preparation, to allow enough time for a syrup to develop. French toast is a great way to use up stale bread and can use a number of different bread varieties for example, sourdough, brioche, breadsticks, sliced bread and even croissants!
Preparation time: 15 minutes | Cooking time: 15 minutes | Serves: 4
Ingredients
French toast
- 3 jumbo eggs, lightly whisked
- 150ml milk
- 6 extra thick slices fruit loaf
- ¼ cup (55g) caster sugar
- ½ teaspoon cinnamon
- 60g unsalted butter
Macerated strawberries
- 1 punnet strawberries, hulled & sliced
- 2 teaspoons vanilla bean paste
- 2 tablespoons caster sugar
To serve
- 1 cup (280g) vanilla yogurt or whipped cream with vanilla
- 2 tablespoons edible flowers, dry or fresh (optional)
Method
- For the strawberries, place sliced strawberries in a bowl with vanilla and sugar, tossing until well coated. Leave to stand for at least 30 minutes, to allow the strawberries to release their juices and create a syrup.
- For the French toast, whisk the eggs and milk together in a large wide bowl until well combined. On a separate plate combine the sugar and cinnamon together for later.
- Heat a large non-stick frying pan over a medium heat and melt a little of the butter. Dip two slices of fruit loaf at a time into the egg mixture, coating both sides. Place in the pan and fry for 2 minutes each side or until golden. Remove French toast from the pan and place on top of the cinnamon sugar, coating both sides. Repeat process with remaining fruit loaf.
- To serve, halve the fruit loaf slices and arrange three pieces on each plate, topped with vanilla yoghurt, strawberries and edible flowers. To finish, drizzle over the strawberry syrup.
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