Christmas Cake French Toast
Serves 1 person
10-15mins Prep
30-45mins Cook
Have some leftover Barker’s Professional Fruit Mince from Christmas? Try our French Toast with a twist, topped off with homemade coconut, maple and cinnamon crunch and don't just serve it at Christmas for that holiday vibe all year round!
By Barker's Professional
Ingredients
FRENCH TOAST
- 30 g Butter
- 4 slices Bread
- 1 cup Coconut milk
- 2 tbsp Cornflour
- 1/4 cup Maple syrup
- 1 tsp
- ¼ cup
- 6 tbsp
COCONUT, MAPLE & CINNAMON CRUNCH
- 1 tbsp Maple syrup
- 1 tbsp Coconut oil
- 1 cup Coconut Flakes
- 1/2 tsp Salt
- 1/8 tsp Salt
Method
- Preheat oven to 180°C.
- To make the french toast, melt butter in a large frying pan over medium-high heat.
- In a shallow bowl, whisk together coconut milk, cornflour, maple syrup and cinnamon to combine. Dip one piece of bread in the mixture to fully immerse, then place in frying pan. Spread over a thin layer of yoghurt, followed by half the Barker’s Professional Fruit Mince. Top with half the yoghurt. Immerse another slice of bread into the soaking liquid, spread with a little yoghurt and place face-down over the fruit mince to create a sandwich. Repeat with remaining ingredients.
- Fry each sandwich for 3-5 minutes on each side, until nicely browned.
- Pour leftover soaking liquid into a small saucepan and cook over medium-high heat, whisking, until thickened into a sauce.
- Meanwhile, combine all ingredients for the Coconut, Maple & Cinnamon crunch to combine. Evenly spread onto a baking tray and bake for 5 minutes, until toasted. Watch carefully; the mixture can burn easily.
- Serve French toast hot, topped with extra yoghurt, a generous sprinkle of the Coconut, Maple & Cinnamon Crunch, and a few spoonfuls of the coconut milk sauce.
