2X Thick slices of raisin challah
2 X Eggs
3/4 Cup of milk
1/2 Cup of frozen raspberries
1 Teaspoon of cinnamon
1 Teaspoon of vanilla essence
1/4 cup caster sugar
Icing sugar
1 Table spoon of butter
Water
Method
French toast
- Crack to eggs into large bowl
- Whisk for 15 seconds
- Add milk, cinnamon and vanilla essence and whisk to combine
- Place pieces of challah in the mixture so it soaks it up. Leave for approx 1min, then turn and soak the other side for 20 secs
- Add butter and heat fry pan over medium/high heat. Fry challah on one side until golden brown/2-3mins. Fry on other side for another minute
Berry compote
- Place frozen berries, and sugar in pot. Add two tablespoons of water
- Place over medium heat. Let simmer for 4mins or until reduced.
