French toast with strawberries in sparkling ruby syrup
Prep
10m
Cook
25m
serves
2
Ingredients (10)
- 3 organic eggs
- ¼ cup (60ml) milk
- 1 tbs caster sugar
- ¼ tsp ground cinnamon
- 4 wedges (50g each) pandoro classico or pannetone
- 20g unsalted butter
- Icing sugar and vanilla ice cream, to serve
Strawberries in sparkling ruby syrup
- ¼ cup (55g) caster sugar
- 1 cup (250ml) sparkling wine
- 250g strawberries, hulled
Method
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1.For strawberries, place sugar and wine in a saucepan over medium heat. Stir gently until sugar is dissolved. Bring to the boil, then simmer, without stirring, for 10 minutes. Add berries and poach for a further 8 minutes until softened but holding their shape. Remove berries to a plate, then turn heat to medium-high and return syrup to the boil for a few minutes to reduce.
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2.Meanwhile, make the toast. Lightly whisk eggs with milk, sugar and cinnamon in a large bowl. Place pandoro in mixture and soak for 1-2 minutes each side. Melt butter in a large frypan over medium heat. Cook 5-8 minutes each side until golden brown and dry to touch. Place 2 wedges on each plate, then top with berries and syrup. Dust with icing sugar and serve with ice cream.
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