Spiced French toast with walnuts, blueberries and maple syrup
Chef:
Paul Callaghan
Prep:
10 mins
Cook:
10 mins
Growing up, French toast was something I had for supper, but now it’s a regular breakfast feature.
2 medium eggs
40ml skimmed milk
1 tbsp brown sugar
A sprinkle of cinnamon
A small handful of walnuts, coarsely chopped
Rapeseed oil
4 slices of good wholegrain bread
100g blueberries – fresh or frozen ones that have been thawed
Maple syrup (optional)
In a large mixing bowl lightly whisk together the eggs, milk, sugar and cinnamon, then set aside.
Heat a non-stick pan on a medium heat and toast the walnuts for a few minutes, then set these aside in a spare bowl.
Add a splash of rapeseed oil to the pan and increase the heat to high.
Dip both sides of a slice of the bread into the egg mixture, letting it soak in well.
Cook in the hot pan for 1-2 minutes on either side and repeat this for the four slices, keeping them warm when cooked in a medium heated oven.
Serve the French toast with the chopped walnuts, blueberries and a generous drizzle of maple syrup.
Serves
2
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Dairy, Fruit, Eggs, Sugar
Recipe Type
Breakfast
Cuisine
French
Level of Difficulty
Easy
