French Toast with Raspberry Sauce

French Toast with Raspberry Sauce

From ‘5 Ingredients 10 Minutes’ Print Book page 282
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While french toast makes a fabulous breakfast, it can also moonlight effectively as a dessert creature. Just dress it up with a little raspberry sauce and ice cream.

Serves: 2
Takes: 10 minutes
1 egg
5 tablespoons sugar
2 slices rustic bread
150g (5oz) raspberries
vanilla ice cream, to serve

1. Preheat an overhead grill.

2. Mix egg with 2 teaspoons sugar and push the bread into the mixture to soak up as much as possible.

3. Cook bread under the grill for about 8 minutes, turning every few minutes until the toast is golden-brown and puffy.

4. Meanwhile, make the sauce. Mash berries together with the other 3 tablespoons of sugar.

5. Serve toast warm with sauce drizzled over and topped with a generous scoop of ice cream.

Variations

gluten-free – choose a gluten-free bread.

egg-free – replace egg with 4 tablespoons cream.

dairy-free – serve with whipped coconut cream.

different berries – don’t feel limited to raspberries – blackberries or even a mixture of berries would be wonderful.

paleo (gluten, grain + dairy-free) – serve raspberries with coconut cream.

Waste Avoidance Strategy

egg – will keep in the fridge for a month or so. Or use for another meal.

sugar – pantry.

rustic bread – freeze it.

raspberries – use for another meal or freeze.

vanilla ice cream – will keep in the freezer for months.