French Toast with Berries
Custard-soaked bread, golden crust, berries and yoghurt.
Eggy bread cooked in butter until golden, served with fresh berries and yoghurt. A weekend-feel breakfast that still hits balanced protein and fibre.
Nutrition · per serving
Method
- 1
Make the custard
Whisk the egg, milk, sugar, cinnamon and tiny pinch of sea salt in a shallow bowl until the cinnamon is evenly speckled through the mix. The salt is small, but it stops the toast tasting flat.
- 2
Soak the bread
Lay the bread in the custard and let it drink for 20–30 seconds a side. You want it saturated at the edges but still strong enough to lift without tearing.
- 3
Foam the butter
Melt the butter in a non-stick pan over medium heat until it foams and smells nutty. If it browns too fast, pull the pan off the heat for a moment — burnt butter will bully the berries.
- 4
Fry golden
Cook the soaked bread for 2–3 minutes a side until bronzed, puffed and set in the middle. Do not rush it on high heat or the outside colours before the custard cooks.
- 5
Finish fresh
Plate the toast hot and pile the strawberries over the top. Spoon over any berry juice from the board and eat straight away while the edges still have a little crisp.