Save to your scrapbook
French toast with frozen berry compote
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
For the compote
150g Waitrose Frozen British Summer Fruits
1 tbsp golden caster sugar
For the toast
125ml Innocent Dairy Free Coconut Unsweetened
2 large eggs
2 tsp golden caster sugar
½ tsp vanilla extract
½ tsp ground cinnamon
Whole nutmeg, for grating
4 slices of day-old white bloomer or sourdough bread
1 tbsp coconut oil or sunflower oil
1 To make the compote, add the fruits, sugar and 2 tbsp water to a small pan. Stir to combine. Bring to the boil, then simmer for 5 minutes. Remove from the heat and set aside.
2 Meanwhile, whisk the coconut drink, eggs, sugar, vanilla extract and cinnamon together in a mixing jug. Grate about half a nutmeg into the mixture and whisk to combine. Place the bread in a baking dish and pour over the coconut mixture, making sure the slices are evenly coated. Leave to soak for 1 minute, then flip over and soak for another minute.
3 Heat the oil in a large, heavy-bottomed frying pan over a medium-high heat. Fry 2 slices of bread for about 3 minutes until golden on the bottom. Turn over and cook for a further 2 minutes. Repeat, then serve with the compote.
Typical values per serving:
This recipe was first published in Thu Jan 16 10:13:00 GMT 2020.