I love Sunday breakfasts and there is nothing better than French toast made with raisin bread. It is a wonderful way to make this dish extra delicious and fruity. I use the really thick raisin bread – it goes all silky and creamy inside. The egg mixture doesn’t need much sugar, as the bread is sweet enough and you need to cook it gently to make sure the egg is cooked all the way through. I find a dollop of mascarpone cream compliments this sweet, fruity French toast perfectly.
Raisin Bread French Toast
Serves: 2 (modest serves)
- 2 slices thick ‘café style’ raisin bread
- 2 eggs
- 2 tablespoons milk (approx 30 ml)
- 1 tablespoon caster sugar
- ½ teaspoon vanilla extract
- 25 g butter (to fry the bread)
- fruit, maple syrup and mascarpone cheese to serve
- Whisk the eggs, with the milk, caster sugar and vanilla extract.
- Pour egg mixture into a large flat-bottomed dish (I use a pyrex baking dish).
- Place the raisin bread in the egg mixture and leave to soak for 5 minutes (flip after a couple of minutes so that both sides get egged).
- Heat butter on a medium to low heat in a fry pan.
- Fry the bread for two to three minutes on each side until browned and crisp (if using thick bread, it’s important to fry the bread on a medium heat so that the egg cooks all the way through by the time the surface is browned).
- Serve with mascarpone cheese, with fruit and maple syrup (or whatever!).