Espresso French Toast with Fresh Berries
This espresso infused french toast is a popular weekend breakfast in Sean's house when they use up those last bits of bread before hitting the Sunday Noosa Farmer's Markets for a fresh loaf.
Ingredients
8 thick slices of stale, good quality sourdough bread
6 whole eggs
30 ml vanilla essence
75 ml of espresso
Butter
Maple syrup
Vanilla bean gelato or Coyo ice cream
Fresh berries or fruit
Method
Serves 4
- Preheat frypan.
- Whisk the eggs and mix in the vanilla and espresso.
- Dip bread into egg mixture and allow to soak for between 60 to 90 seconds, flip and push bread into the mix to saturate.
- Melt butter in the frypan.
- Cook the soaked bread for around 2 minutes; ideally only turning once, until browned. You want to caramelise the toast and cook the egg without burning the bread.
- Layer 4 plates with the slices of toast. Go for height and volume.
- Add 2 generous scoops of gelato or COYO vanilla ice cream on top of the toast.
- Top with fresh berries or whatever fruit is in season. Go for abundance, height and colour the French Toast is still the hero.
- Drizzle with maple syrup.
- Garnish with vibrant fresh mint leaves, shaved chocolate or fresh nutmeg as a final flourish.
Enjoy!
