Spiced French toast with walnuts, blueberries and maple syrup

Chef: Paul Callaghan

Prep: 10 mins

Cook: 10 mins

Growing up, French toast was something I had for supper, but now it’s a regular breakfast feature.

2 medium eggs

40ml skimmed milk

1 tbsp brown sugar

A sprinkle of cinnamon

A small handful of walnuts, coarsely chopped

Rapeseed oil

4 slices of good wholegrain bread

100g blueberries – fresh or frozen ones that have been thawed

Maple syrup (optional)

In a large mixing bowl lightly whisk together the eggs, milk, sugar and cinnamon, then set aside.

Heat a non-stick pan on a medium heat and toast the walnuts for a few minutes, then set these aside in a spare bowl.

Add a splash of rapeseed oil to the pan and increase the heat to high.

Dip both sides of a slice of the bread into the egg mixture, letting it soak in well.

Cook in the hot pan for 1-2 minutes on either side and repeat this for the four slices, keeping them warm when cooked in a medium heated oven.

Serve the French toast with the chopped walnuts, blueberries and a generous drizzle of maple syrup.

Serves
2

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Dairy, Fruit, Eggs, Sugar

Recipe Type
Breakfast

Cuisine
French

Level of Difficulty
Easy

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