I was once a weekendless soul. I’d lie and convince myself that time off through the week was worth much more than a measly weekend but when I thought no one was looking I would gaze at those who sit in their dressing gowns, drinking endless cups of tea and reading the weekend supplements with pure envy, deeply wishing I could be among them. Now, thanks to the shop, I am! I am now the person sitting in her dressing gown, cuddling cats and struggling through the times crossword. Even better, I can now bathe in the sanctity that is the Sunday breakfast. Something special you couldn’t possibly have during the week, something time consuming and ridiculously indulgent.
This raspberry and white chocolate french toast certainly ticks all of the above boxes. Delicious, sinful and highly calorific. Perfect for the first Sunday of Autumn.
Raspberry & White Chocolate French Toast
(adapted from Martha Stewart)
3 large free range eggs
Juice of 1/2 an orange
Zest of 1 small lemon
1tbsp maple syrup
1/2 tsp ground cinnamon
Butter for frying
100g good quality white chocolate, melted over a pan of simmering water
Handful of raspberries
Whisk together eggs, milk, juice, vanilla, zest, syrup and cinnamon in a shallow bowl. Melt a knob of butter in a non stick frying pan over a medium heat.
Dip one slice of bread in mixture and allow to soak for 20 seconds, pressing the dry side like a sponge to allow it to suck up the mixture.
Place slice dipped side down in the pan and fry for 2-3 minutes until
golden brown. While frying, spread a layer of melted white chocolate on
the top side of the bread and place a small handful of raspberries over
the chocolate. Dip another slice of bread in mixture and press the dry side gently to soak up the mixture. Sandwich this slice over the raspberries, dipped side
facing up and press down to seal sandwich together slightly. Carefully
flip over and fry the other side of the sandwich for the same amount of
time, until golden brown. Repeat with remaining slices of bread, adding
another tbsp of butter to the pan for each sandwich. Serve immediately,
dusted with a light coat of icing sugar.