Blueberry French toast
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 100 g raw flaked almonds
- icing sugar, for dusting
- 1 jar lemon curd
- 2 Tbsp lemon, juiced
- 200 g white sugar
- 2 x 125 g fresh blueberries
- 50 g Butter
- 1/4 tsp salt
- 1 tsp vanilla paste
- 3/4 cup milk
- 8 extra-large free-range eggs
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Cooking Instructions
- Dry fry the almonds in a pan over a medium heat until golden brown. Remove from the pan.
- Whisk together the eggs, milk, vanilla paste and salt until smooth. Melt half the butter in a pan over medium heat.
- Soak the bread in the egg mixture until completely coated, then cook in 2 batches on each side until golden brown.
- Heat the blueberries, sugar and lemon juice in a small frying pan for 5 minutes.
- Spread 4 slices of the bread with lemon curd, top with the blueberry mixture, then the remaining bread.
- Slice, scatter over the toasted almonds and dust with icing sugar before serving.
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