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Morning Morsels (con’t)

French toast with berry syrup
2 cups brown sugar
2 cups water
Peel of 1 orange, removed using a vegetable peeler then cut into thin strips
1 vanilla bean, split lengthwise
3 cups mixed fresh summer berries (such as Strawberries, raspberries, boysenberries, blueberries)
6 eggs
2 tablespoons cream
Pinch of salt
8 slices day-old ciabatta or French bread
Generous knob of butter for cooking

Dissolve the brown sugar in the water in a saucepan over a low heat. Add the orange peel and scrape in the seeds from the vanilla bean, adding the pod too. Bring to a gentle boil and simmer until the syrup has reduced by a third of its volume. Set aside to cool.
Combine the berries in a serving bowl and pour the syrup over them, discarding the vanilla pod.
Break the eggs into a large, wide mixing bowl and add the cream and salt. Whisk with a fork until well combined, Dip both sites of each slice of bread into the egg mixture, letting plenty of egg-mix soak in. Heat the butter in a large frying pan until it foams and cook the egg-dipped bread slices for about 3 minutes each side, or until golden.
Serve 2 pieces of French toast on each plate with a generous spoonful of berry syrup.
Serves 4

This recipe is from New Home Cooking by Laurie Black. With gorgeous pictures and fantastic presentation, this book has the look of a coffee table classic with the contents of a useful how-to manual easily understood by anyone in the kitchen.
RRP $29.95 but only $26.96 if you buy from the SheSaid Bookshop