Strawberry Almond French Toast
Recipe supplied by Johnston Mooney and O'Brien
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  1. 200g strawberries, stems removed
  2. Zest of 1 orange
  3. 2 tsp vanilla extract
  4. 30g caster sugar
  5. 1 tsp cornflour, mixed with 1 tsp water
  6. 4 eggs
  7. 300ml milk
  8. 1 tsp cinnamon
  9. 100g flaked almonds
  10. Butter, to cook
  11. 8 x slices of Johnston, Mooney and O’Brien Toastie pan
  1. Combine the strawberries, orange zest, half of the vanilla and half of the sugar in a saucepan over a medium heat. Cook, stirring occasionally, for a few minutes until the strawberries are juicy.
  2. Whisk in the cornflour mixture and simmer over a low heat for 10 minutes until thick.
  3. Whisk the eggs, milk, cinnamon and remaining sugar and vanilla in a bowl.
  4. Pour into a baking dish. Place the almonds
  5. on a plate.
  6. Melt some butter in a frying pan over a medium-high heat. Dip a slice of bread into the egg mixture and turn to coat so both sides are saturated.
  7. Let the excess mixture drip off the bread and dip each side into the almonds to coat.
  8. Place the bread into the frying pan.
  9. Cook for three minutes on each side until brown and crisp. Repeat with the remaining bread slices.
  10. Serve immediately with the warm strawberry sauce.
  1. Nutritional Analysis Per Serving 365kcals, 21.1g fat (4.7g saturated), 31.2g carbs, 15.8g sugars, 15.2g protein, 7.7g fibre, 0.23g sodium
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