French Toast with Gooseberry & Elderflower compote
Print recipe
| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Total time | 25 minutes |
| Allergy | Egg, Milk |
| Dietary | Vegetarian |
| Meal type | Breakfast, Dessert, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Casual Party, Easter, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
A brilliant way to use up stale bread, this recipe makes a wonderfully tasty dessert or breakfast dish for the family! Fresh gooseberries are poached in an elderflower syrup and are then spooned over golden, crunchy fried French toast.
Ingredients
- 450g fresh gooseberries
- 50g caster sugar
- 50mls water mixed with 4 tablespoons elderflower syrup or cordial
- unsalted butter (to fry the toast)
- 4 slices white bread
- 2 free-range eggs (beaten with 100mls full fat milk and 1 tablespoon sugar)
- caster sugar to serve
Note
A brilliant way to use up stale bread, this recipe makes a wonderfully tasty dessert or breakfast dish for the family! Fresh gooseberries are poached in an elderflower syrup and are then spooned over golden, crunchy fried French toast.
Directions
| Step 1 | Top and tail the gooseberries and poach them in the elderflower cordial water with the sugar until they are soft. Set to one side and keep warm whilst you make the French toast. |
| Step 2 | Beat the eggs, milk and sugar together and pour it into a shallow bowl. |
| Step 3 | Melt the butter in a large non-stick frying pan, OR on a large griddle. Dip the bread into the egg and milk mixture, for about 20 to 30 seconds on both sides and then fry it immediately in the hot butter. |
| Step 4 | Cook until golden brown on both sides, cut into fingers and then serve straight away with a spoonful of the warm gooseberry and elderflower compote in the side and a sprinkling of caster sugar. |
