Breakfast

Strawberry Almond French toast

Delicious French toast topped with juicy strawberries and crunchy flaked almonds, made using our favourite Johnston Mooney and O’Brien Toastie pan.

Ingredients

  • 8 x slices of Johnston Mooney and O’Brien Toastie
  • 200g strawberries, stems removed
  • Zest of 1 orange
  • 2 tsp vanilla extract
  • 30g caster sugar
  • 1 tsp cornflour, mixed with 1 tsp water
  • 4 eggs
  • 300ml milk
  • 1 tsp cinnamon
  • 100g flaked almonds
  • Butter, to cook

Instructions

  • Combine the strawberries, orange zest, half of the vanilla and half of the sugar in a saucepan over a medium heat. Cook, stirring occasionally, for a few minutes until the strawberries are juicy.
  • Whisk in the cornflour mixture and simmer over a low heat for 10 minutes until thick.
  • Whisk the eggs, milk, cinnamon and remaining sugar and vanilla in a bowl. Pour into a baking dish. Place the almonds on a plate.
  • Melt some butter in a frying pan over a medium-high heat. Dip a slice of bread into the egg mixture and turn to coat so both sides are saturated.
  • Let the excess mixture drip off the bread and dip each side into the almonds to coat.
  • Place the bread into the frying pan. Cook for three minutes on each side until brown and crisp. Repeat with the remaining bread slices.
  • Serve immediately with the warm strawberry sauce.