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French toast with frozen berry compote
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For the compote
150g Waitrose Frozen British Summer Fruits
1 tbsp golden caster sugar
For the toast
125ml Innocent Dairy Free Coconut Unsweetened
2 large eggs
2 tsp golden caster sugar
½ tsp vanilla extract
½ tsp ground cinnamon
Whole nutmeg, for grating
4 slices of day-old white bloomer or sourdough bread
1 tbsp coconut oil or sunflower oil
1 To make the compote, add the fruits, sugar and 2 tbsp water to a small pan. Stir to combine. Bring to the boil, then simmer for 5 minutes. Remove from the heat and set aside.
2 Meanwhile, whisk the coconut drink, eggs, sugar, vanilla extract and cinnamon together in a mixing jug. Grate about half a nutmeg into the mixture and whisk to combine. Place the bread in a baking dish and pour over the coconut mixture, making sure the slices are evenly coated. Leave to soak for 1 minute, then flip over and soak for another minute.
3 Heat the oil in a large, heavy-bottomed frying pan over a medium-high heat. Fry 2 slices of bread for about 3 minutes until golden on the bottom. Turn over and cook for a further 2 minutes. Repeat, then serve with the compote.
Typical values per serving:
This recipe was first published in January 2020.