I wasn't going to post anything today, but then I thought - aaaaaawh why not? Plus, what better than getting a little bit of breakfast inspiration for the morning, ey?
However, I am not ashamed to say that I had this for dinner...not even one bit! This and a couple of fried sausages later, and I was one happy Julie, let me tell you!
This is the last recipe of From Season to Season for now, but I will be sure to make more use of the book, still plenty of goodies in there to try, not to mention the recipes I want to make again - which is pretty much ALL of them by the way!
French toast is the perfect comfort meal, and will always hit the spot, be it on a rainy Saturday afternoon, for breakfast, and even - as I've just proved, for dinner... This is a sweet take on it, and although it was originally served with Greek yogurt, I opted for some ricotta, but actually, I would have preferred it with just the smashed blackberries, so refreshing!
Miss Dahl suggests soaking the toast for up to 20 minutes or so, but I just left them in for a minute or so, allowing for them to absorb the delicious vanilla mixture.... Perfect for using up ricotta or yogurt, and get those frozen berries out of the freezer and on the go!
French Vanilla Toast with Smashed Blackberries & Yogurt
2-3 slices of wolemeal or glutenfree bread (I used 3 smaller ones)
A few drops vanilla extract
A pinch of salt
1/2 tbsp agave syrup (can use honey)
A small knob of butter for frying
A handful of blackberries (frozen works fine)
1 tsp agave syrup or honey
A splash of water
A couple of tbsp of Greek yogurt or ricotta (optional)
- First, start by mixing the egg, milk, vanilla, agave and salt in a shallow bowl. Dip in the slices of bread and let them soak for a couple of minutes, turning from time to time (if you have plenty of time, you can leave them to sit in the egg-mixture for 10-20 minutes, I was too impatient...)
- In a small pot or frying pan, have the berries, agave and a splash of water and simmer over a medium-low heat, until the berries start to fall apart and as Sophie said "split into a big jammy Autumnal mess". Turn of the heat and set aside.
- Heat the butter in a large frying pan, and have the soaked toast in. Fry for about 4 minutes on each side on medium low-heat. Once done, stack up, have the yogurt over (if using) and top with the delicious berry mixture (I did it the other way around, dang!), and enjoy!
Do you have a favourite take on the mighty French toast? I'd love to hear it!
From Season to Season, p. 14