French Toast

Ingredients

This is a classic brunch or breakfast dish but it also works well as a dessert, without the bacon.

½ cup low fat milk
½ cup CSR Caster Sugar
3 eggs
1 teaspoon vanilla
½ teaspoon cinnamon
grated rind of 1 orange
6 – 8 thick slices of diagonally cut French bread. Day old bread is best. Or you can use toast thickness sliced bread – wholemeal, white or raisin bread can be used.
1 tablespoon oil
25 g butter or margarine
CSR Icing Sugar to dust

Method

In a food processor or blender, mix the milk, caster sugar, eggs, vanilla, cinnamon and orange rind. Pour this mixture into a shallow lasagne type dish and dip in the slices of bread to soak up the mixture.

Heat a large non-stick frypan over medium heat. Add the oil and butter and when this is hot and sizzling, place in the soaked bread. Fry both sides golden brown. Drain on a paper towel then, if desired, dust with icing sugar.

Serve with crispy bacon and sliced bananas. Pour over golden syrup and if you like, add yoghurt or whipped cream.

TO COOK CRISPY BACON
Allow at least 2 rashers of rindless streaky bacon per person

(A) In a frypan
Spray a large non-stick frypan with oil or cooking spray and place over medium-high heat. Cook the bacon for 3 – 5 minutes, turning it over for even crispiness. Drain on a paper towel.

(B) In the microwave
Place 3 paper towels on a microwave proof tray or plate. Spread the bacon rashers over the towels and cook on high for 2 minutes. Turn the bacon over and continue to cook a further 2 – 3 minutes, watching carefully until it gets to just the right colour and crispiness that you prefer.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2 – 3