This beautiful breakfast is a popular one on weekends in Sean's house (Montville Coffee's Cafe Specialist) and now he's sharing the recipe with us! French toast is how Sean's family uses up those last bits of bread before hitting the Sunday Noosa Farmer's Markets for a fresh loaf.
8-12 thick slices stale good quality sourdough bread
6 whole eggs
30 ml vanilla essence
75 ml of espresso
Canadian maple syrup
Vanilla Bean Maleny Food Co gelato or COYO ice cream
Fresh berries and mint leaves
1. Preheat frypan.
2. Whisk the eggs and mix in the vanilla and espresso.
3. Dip bread into egg mixture and allow to soak for between 60-90
seconds, continue to flip, and push bread into the mix to saturate.
4. Melt butter in the frypan.
5. Cook the soaked bread; ideally only turn once, so allow it to cook
and brown for around 2 minutes. You want to caramelise the toast
and cook the egg without burning the bread.
6. Layer 4 plates with the slices of toast. Go for height and volume.
7. Neatly scoop two generous balls of Maleny Food Co. gelato or COYO vanilla bean ice cream onto the toast.
8. Top with strawberries, raspberries... whatever is in season. Go for
abundance here and focus on height and concentrated colour so
the French Toast is still the hero creating a border.
9. Drizzle with good quality Canadian maple syrup.
10. Garnish with vibrant fresh mint leaves. You can consider shaving
chocolate or fresh nutmeg onto the dish as a final element.
This is a rich dish so you will want to pair it with a bold coffee. We
suggest the Papua New Guinea Purosa Single Origin brewed in a
Moka Pot (stovetop espresso) or in a plunger.