Strawberries & Cream French Toast

serves 2

For the rosted strawberries:
400g strawberries, washed, leaves removed
2 tbsp dark brown sugar
1 tbsp lemon juice

*Preheat the oven to 180C. Line a baking sheet with some parchment. In a bowl, mix the strawberries with sugar and lemon juice, then scatter them on the baking sheet. Bake for 30 minutes.

For the French toast:
4 thick slices of sourdough bread
1 egg
1 cup buttermilk or whole milk
1 tsp vanilla extract
1 tbsp butter, for frying

In a large pie dish, whisk egg, buttermilk, vanilla until combined. Place the bread slices in the batter and let them soak for a few minutes on each side. When completey soaked and soft, squeeze the excess of liquid out of them and place them on a separate plate until ready to use. Heat a large skillet over medium-high heat and melt the butter. When hot, add the bread slices and fry until deeply golden on both sides, about 5 minutes per side.

Serve with:
a big dollop of crème fraiche
plenty of rosted strawberries
a drizzle of maple syrup (optional)

Place two slices of bread, one on top of the other, on each plate. Top with cream, strawberries to taste, and a drizzle of maple syrup.



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