So called French Toast is a bit of an Aussie thing! Alternative names and variants include 'eggy bread', 'Bombay toast', 'German toast', 'gypsy toast', 'Pain Perdu' and 'poor knights of Windsor bread' (which is a cream cheese and jam sandwich, dipped in egg and fried!) and is largely an invented way across several cuisines to use up stale bread. I introduced the fried version of French Toast to a French friend and she had never heard of it. Go figure.
I do love a quick easy recipe that can impress without stress. Especially for special occasions like Valentines or Mother's Day or even Christmas Day. You can certainly have the Raspberry Coulis ready to rock and roll way in advance. Because this is baked as opposed to fried, you can have it ready in about the same amount of time as if you fried it, but with less hands on interference and hassle. Simples really! While it's cooking, go get the fresh Brew Choc on, steam your milk, set the table, (flowers please for special occasions) and arrange the garnishes. DONE.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 8 Slices Perfect Burger Buns made as a loaf and thick cut Recipe
- 6 eggs
- 75 Grams raw caster sugar BUY
- 400 Milliliters egg nog or buttermilk
- fresh nutmeg as needed
- 1 Teaspoon ground cinnamon
- 2 Tablespoons butter melted and cooled BUY
- Handfuls berries of choice or other fruit to serve
- pure maple syrup to serve
- Raspberry Coulis to serve Recipe
- pot set yoghurt to serve Recipe
Arrange bread in single layer in a buttered baking dish, slightly overlapping.
Place eggs, sugar, egg nog or buttermilk, nutmeg, cinnamon and melted butter into the Thermomix bowl and blend 10 sec/speed 8.
Pour mix over bread.
Cover with baking paper pushed right onto the surface of the custard, wrap and refrigerate overnight or up to 2 days.
Preheat oven to 180℃ fan forced.
Bake 20-30 minutes until golden in colour.
Serve piping hot with all the garnishes you wish.