French Toast Stacks with Strawberry Compote
Print recipe
| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Allergy | Egg, Milk |
| Dietary | Vegetarian |
| Meal type | Bread, Breakfast, Dessert, Lunch, Side Dish, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
An elegant and yet family friendly way to use up stale bread for breakfast, brunch or as a dessert; the portion sizes are slightly smaller than the usual French toast serving, making it lower in calories and yet loaded with fresh fruit for part of your five-a-day!
Ingredients
- 8 slices of Sainsbury's So Organic stale Multiseeded Wholemeal Bread (each slice cut into two small rounds using a scone/biscuit cutter)
- 2 large Sainsbury's So Organic Free-Range Woodland Eggs (beaten with milk)
- 60mls Sainsbury's So Organic British MIlk (semi-skimmed and beaten with eggs)
- 1 tablespoon caster sugar
- Sainsbury's So Organic British Slightly Salted British Butter (for frying, about 2 tablespoons)
- 2 tablespoons high fruit strawberry jam (mixed with 1 tablespoon water and heated gently until it is runny)
- 1 tablespoon caster sugar
- 300g Sainsbury's So Organic British Strawberries (hulled and cut half or slices if large, some strawberries left whole for a garnish)
- caster sugar (for dredging)
Note
An elegant and yet family friendly way to use up stale bread for breakfast, brunch or as a dessert; the portion sizes are slightly smaller than the usual French toast serving, making it lower in calories and yet loaded with fresh fruit for part of your five-a-day!
Directions
| Step 1 | Begin by making the strawberry compote: Add the hulled and sliced strawberries to the warmed jam in a bowl and then add a tablespoon of caster sugar - mix gently and set to one side. |
| Step 2 | French toast: mix the beaten eggs, milk and sugar together and pour it into a large shallow dish. Add the bread discs to the eggy mixture and allow to soak for a minute, turning them over after each side has soaked up enough of the mixture to colour the bread yellow, so that it absorbs the liquid but doesn’t fall to pieces. |
| Step 3 | Melt the butter in a frying pan over a medium heat and cook the bread discs for a couple of minutes on each side, or until golden brown, puffed up and crisp. Transfer the French toast to a plate and keep warm. Repeat the process with the remaining slices of egg soaked bread discs. |
| Step 4 | To serve: Place a bread disc on a plate and add a spoon of strawberry compote, continue to assemble the stacks using 4 bread discs per serving. Spoon the some more strawberry compote around the French toast stacks and garnish with a few whole strawberries and a dredging of caster sugar. Serve immediately. |
