“You can’t beat French toast for an indulgent breakfast, brunch or even dessert. I’ll be making this with my nieces on a Facebook live this Mother’s Day. I’ve given you three recipes to choose from but you can get your creative juices going with many different culinary alternatives. I’ve also given a vegan alternative for the custard and you can use a non-dairy spread instead of butter. Enjoy!”
Ingredients for egg custard
- 3 eggs
- 1/4 cup sugar
- 1/3 cup cream
- 1/3 cup milk
- 1 cup non-dairy milk
- 1/4 cup sugar
- 2 tablespoons flaxseed meal
- 1 tablespoon nutritional yeast
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Thick cut fruit toast
- Mixed berries
- Maple syrup
- Thick cream or coconut yoghurt
- Put berries in a container and pour over some maple syrup. Set aside.
- Mix custard ingredients together until they are well combined. Put in a shallow bowl good for dipping.
- Put a tablespoon of butter or non-dairy spread in a frying pan and heat up until it’s melted.
- Cut your fruit toast in half, dip in the custard on both sides and put in the frying pan. Let one side go golden (about 1 minute) before turning over.
- Place on a plate, top with a dollop of cream or coconut yoghurt, some berries and a drizzle of maple syrup.
- Thick cut fruit toast
- Bananas
- Desiccated coconut
- Thick cream or coconut yoghurt
- Toasted almonds
- Mix custard ingredients together until they are well combined. Put in a shallow bowl good for dipping.
- Cut your bananas in half then slice them lengthwise so you get a flat side.
- Put some coconut on a flat plate. Dip the flat side of the banana in the custard then place in the coconut.
- Put a tablespoon of butter or non-dairy spread in a frying pan and heat up until it’s melted.
- Place the banana flat side down in the frying pan and cook until the coconut has gone golden. Remove and set aside.
- Clean the pan of coconut then put a tablespoon of butter or non-dairy spread in a frying pan and heat up until it’s melted.
- Cut your fruit toast in half, dip in the custard on both sides and put in the frying pan. Let one side go golden (about 1 minute) before turning over.
- Place on a plate, top with a dollop of cream or coconut yoghurt, the coconut bananas, some toasted almonds and a drizzle of maple syrup.
- Thick cut fruit toast
- Fresh figs
- 1 cup yoghurt
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Ginger
- 1/4 teaspoon nutmeg
- Toasted almonds
- Honey
- Mix custard ingredients together until they are well combined. Put in a shallow bowl good for dipping.
- Put yoghurt and spices in a bowl and mix together.
- Cut your figs into quarters.
- Put a tablespoon of butter or non-dairy spread in a frying pan and heat up until it’s melted.
- Cut your fruit toast in half, dip in the custard on both sides and put in the frying pan. Let one side go golden (about 1 minute) before turning over.
- Place on a plate, top with a dollop of spiced yoghurt ,fresh figs, some toasted almonds and a drizzle of honey.