French toast 3 ways

Photos by Gary Corbett

“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
Ingredients for vegan custard
  • 1 cup non-dairy milk
  • 1/4 cup sugar
  • 2 tablespoons flaxseed meal
  • 1 tablespoon nutritional yeast
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
Version 1 – with mixed berries
  • Thick cut fruit toast
  • Mixed berries
  • Maple syrup
  • Thick cream or coconut yoghurt
Method
  1. Put berries in a container and pour over some maple syrup. Set aside.
  2. Mix custard ingredients together until they are well combined. Put in a shallow bowl good for dipping.
  3. Put a tablespoon of butter or non-dairy spread in a frying pan and heat up until it’s melted.
  4. 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.
  5. Place on a plate, top with a dollop of cream or coconut yoghurt, some berries and a drizzle of maple syrup.
Version 2 – with coconut bananas

  • Thick cut fruit toast
  • Bananas
  • Desiccated coconut
  • Thick cream or coconut yoghurt
  • Toasted almonds
Method
  1. Mix custard ingredients together until they are well combined. Put in a shallow bowl good for dipping.
  2. Cut your bananas in half then slice them lengthwise so you get a flat side.
  3. Put some coconut on a flat plate. Dip the flat side of the banana in the custard then place in the coconut.
  4. Put a tablespoon of butter or non-dairy spread in a frying pan and heat up until it’s melted.
  5. Place the banana flat side down in the frying pan and cook until the coconut has gone golden. Remove and set aside.
  6. 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.
  7. 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.
  8. 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.
Version 3 – with figs and spiced yoghurt
  • Thick cut fruit toast
  • Fresh figs
  • 1 cup yoghurt
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon nutmeg
  • Toasted almonds
  • Honey
Method
  1. Mix custard ingredients together until they are well combined. Put in a shallow bowl good for dipping.
  2. Put yoghurt and spices in a bowl and mix together.
  3. Cut your figs into quarters.
  4. Put a tablespoon of butter or non-dairy spread in a frying pan and heat up until it’s melted.
  5. 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.
  6. Place on a plate, top with a dollop of spiced yoghurt ,fresh figs, some toasted almonds and a drizzle of honey.

 

 


Vegan Fruit and Nut Loaf

“I recently made a delicious fruit and nut loaf from one of Bill Grainger’s beautiful cookbooks.  It was light and fragrant with nice chunky pieces of dried fruit and crunchy nuts.  Because it didn’t have a lot of butter or eggs in it I decided to try and convert it to a vegan version.  After a few attempts I got the right balance that doesn’t lack any of the flavours or textures of the original.  It also works great toasted after a few days and freezes well. Of course I do have it smothered with butter, but you can always find a vegan alternative. Enjoy!”

Ingredients

  • 50g oats
  • 300ml almond milk
  • 250g self raising flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 75g brown sugar
  • 1/2 tsp salt
  • 250g dried fruit, roughly chopped (Dates, raisins, apricots, figs etc)
  • 3 tbsp maple syrup
  • 70g almonds, roughly chopped
  • 1 banana, mashed
  • 1 lemon, rind and juice
  • 30g almonds roughly chopped for topping
Method
  1. Place oats and almond milk in a bowl and allow to soak for 20 minutes.
  2. Combine the flour, spices, sugar and salt and mix together.
  3. Add the oats and milk, dried fruit, almonds, maple syrup, banana and lemon juice and rind and mix together.
  4. Pour the mixture into a lined loaf tin and smooth the top.
  5. Sprinkle the remaining almonds on top.
  6. Bake in a 180 celcius oven for 40 – 45 minutes or until a skewer comes out clean.
  7. Allow to cool for 30 minutes then remove from the tin.  Slather with butter and enjoy.