| Preparation | 15 mins |
| Cook | 10 mins |
| Serves | 4-5 |
Ingredients
- 6 free range eggs
- 1 ½ cup full cream milk
- 1 ½ tsp ground cinnamon
- 1 ½ tsp vanilla extract
- 8 slices of brioche bread
- 4 tbsp unsalted butter
Mixed Berry Compote & Toppings
- Mixed berries
- Juice of one lemon
- Maple syrup
- Your favourite yoghurt
- Cinnamon
Method
Step 1
Using a Re-lite Saucepan 18cm, add the mixed berries and juice of one lemon. Heat over medium-high heat for 3 to 4 minutes.
Step 2
Bring the contents to a boil then reduce the heat for 2 to 3 minutes. Occasionally mash the berries to release juices. Add your maple syrup.
Step 3
Remove from the heat and put aside while cooking the French toast.
Step 4
In a large salt&pepper mixing bowl, whisk and combine your eggs, milk, vanilla and cinnamon.
Step 5
Place 2 slices of your brioche bread in the mixture and let soak for roughly 2 minutes until the first side is coated. Flip over and allow the other side to coat.
Step 6
Heat 1 tbsp of unsalted butter in a Re-lite Fry Pan 28cm. Add your coated bread to the fry pan once the butter has melted. Cook until golden brown on both sides. Transfer to a wired rack to cool.
Step 7
Repeat step 5 for 6 remaining slices of bread.
Step 8
Transfer your French toast to your Industry Dinner Plate, add your yoghurt, mixed berry compote and cinnamon.
