The only people who look forward to the last bell on a Friday afternoon more than students are teachers. Every Friday afternoon, I drag my bloody remains back home and seek solace in the fact that tomorrow is the weekend and I can indulge with a lie in and brunch. Today, I thought I'd treat myself to a cinnamon and vanilla coated French toast with berry coulis. Yes, I am aware that summer berries are out of season but you will find a running theme around here and that is: I am in denial of the weather. If you, like me, would like to remain blissfully unaware that Monday is only around the corner, keep reading!
Prep+cooking time: 15 mins
Ingredients for the toast
- 4 slices of raisin loaf
- 2 eggs
- 1/2 cup of milk
- 2 tsp cinnamon
- 1 tsp vanilla extract
- Flaked almonds
- Small knob of butter
- Maple syrup (if desired)
Ingredients for the berry coulis
- Handful of raspberries and blueberries
- 3 tbsp honey (or brown sugar)
1) Whisk the eggs, milk, vanilla and cinnamon and transfer to a shallow bowl or a deep plate.
2) While the slices soak up the egg mix, melt butter in a skillet and then fry the slices. It shouldn't take more than 5 minutes.
3) In a separate frying pan, allow the berries to simmer with honey. Keep a close eye on the coulis because fruit juice can burn quickly and taste bitter.
4) Place on a plate and serve with maple syrup for added sweetness or flaked almonds.
Note: If you're not a fan of raisin loaf, brioche loaf would work just as well, or slightly stale white bread.