A great start to Christmas Day - and your imagination is your only limit.
CHRISTMAS is approaching so fast – and with it the need to organise food for the day itself. We almost always have a champagne breakfast, bubbly complete with strawberries (usually from Piopio Berries). One of the dishes I am now making as a matter of popular request is this simple berry French toast. This is a dish made all over the world – it even has its own day in the US on November 28. Yet, it’s believed to be one of the oldest recipes known. From a collection of recipes from the early 5th Century AD, in a dish called pan dulcis, Romans would soak bread in a milk and egg mixture, then fry it in oil or butter. It was a recipe used a lot by medieval European cooks who lived by the maxim, waste not, want not. They knew day-old bread could be revived when moistened and heated, and added the eggs for additional moisture as well as taste. I love it, because of its versatility – from frying the bread and then spreading a softened cream cheese on top before adding a berry compote, through to lashings of proper maple syrup and fresh berries with cream. Or banana slices and bacon. You could even grill peach halves to add to the mix if you want. Most times I use thick bread that is a day or two old, but for Christmas breakfast, I look for a brioche bread bought a couple of days before cooking. Whatever you decide to do, French toast is one of the simplest dishes to make, yet always tastes (and looks) a million dollars.
Ingredients 2 large eggs ½ C milk ½ tsp cinnamon 1 dsp sugar 1 tsp vanilla 2 or 3 tbs maple syrup (more if liked) Butter for pan Four or five thick slices of brioche bread Berries such as raspberries and blueberries or whatever fruit you like Whipped cream (optional) Icing sugar for garnish (optional)
Method Whisk eggs, milk together until well combined. Add in vanilla, sugar and cinnamon and mix well. Put mixture into a shallow dish able to hold a slice of bread. Put bread slice into mixture, flipping sides. Each should take a minute or two – less if you don’t want soggy bread. Let the mix drain for a few second before putting it into a heated frypan with the butter at a frothy stage. Fry each side until golden brown, before transferring to a rack in a warmed oven. Renew butter if you need to in the pan. When ready, bring out and lay on warmed plates, put a handful of fresh mixed berries or whatever fruit you are using. Drizzle with maple syrup around the toast. Sprinkle icing sugar through a small fine sieve over the berries to garnish. Add whipped cream to the side. Enjoy!
