French Toast with Honey Greek Yoghurt, fruit and Honeycomb
Serving size – serves 4
Prep time - 10
Cooking time - 20
Ingredients
8 slices brioche bread
1 cup milk
1 cup cream
4 eggs
Pinch salt
¼ tsp. ground cinnamon
½ tsp. vanilla bean paste
2 tbsp. butter
4 tbsp. natural Greek yoghurt
4 tbsp. Berringa honey
80g Berringa fresh honeycomb
1 punnet strawberries, halved
1 punnet raspberries
Icing sugar for dusting
Method
Begin by whisking together the milk, cream, eggs, salt, vanilla and cinnamon in a bowl. Whisk until the eggs are mixed through, and there are no visible lumps.
Place the slices of bread into a shallow baking dish and pour over the egg mixture. Allow the bread to soak up the mixture for 1 minute on each side. You may need to do this in 2 batches if your 8 slices don’t fit into the one dish.
Heat up a non-stick frying pan to a medium heat, add enough butter to lightly grease the pan. Place the bread into the pan and cook on each side until golden and brown, approximately 3 minutes on each side. Repeat the process until all the slices are cooked.
To serve the French toast, garnish with a big dollop of the Greek yoghurt, followed by the strawberries cut into halves, the raspberries, a generous chunk of Berringa fresh honeycomb and a big drizzle of Berringa honey. Dust with icing sugar and enjoy.