Special Diet

French Toast with Blueberries and Redcurrants

cook 30 mins
  • 3 eggs
  • 100 ml (3 1/2 fl oz) milk
  • 50 ml (2 fl oz) double cream
  • 100 g (3 1/2 oz) caster sugar
  • 2 teaspoons ground cinnamon
  • 6 slices thick white bread
  • 400 g (13 oz) mixed blueberries and redcurrants
  • 2 tablespoons water
  • 75 g (3 oz) butter
  • crème fraîche, to serve
  • In a large bowl, whisk together the eggs, milk, cream, half the sugar and a pinch of the cinnamon.
  • Soak the bread in the egg mixture for a couple of minutes.
  • In a frying pan, combine the remaining cinnamon with the remaining caster sugar and toss the berries in the mixture until they are well coated. Add the water and heat the mixture over a medium heat for 3–4 minutes. Remove from the heat and keep warm.
  • In a separate large nonstick frying pan, melt half the butter. Carefully drain 3 slices of bread and fry for 2–3 minutes on each side, or until golden-brown. Repeat with the remaining butter and the remaining 3 slices of bread. Drain the toast on kitchen paper, cut each in half diagonally, and arrange the slices on serving plates that have been warmed in a preheated oven, 150°C (300°F), Gas Mark 2.
  • Spoon the berry mixture around and serve immediately with a dollop of crème fraîche.
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