Y OU N MTMHYE M E N U
OVERNIGHT FRENCH TOAST WITH A MAPLE & PECAN GRANOLA CRUNCH For as long as I can remember, my mum’s French toast has always been my favourite thing to eat. Whether it’s for breakfast, lunch or dinner – I am always game for a large stack of French toast with a side of watermelon juice. All her food is made with so much love, and that’s what this recipe is all about - love in one dish. Indulgent but quick to make and perfect for a family brunch on a Sunday morning. Prep Time: 10 minutes Cooking Time: 35 - 40 minutes Serves: 4 - 6 INGREDIENTS • 4 x 1-inch slices of brioche bread • 2 eggs • 3/4 cup milk • ¼ cup double cream • 1 tablespoon brown sugar • 1 teaspoon cinnamon powder • 2 tablespoons oats • ¼ cup pecans, roughly chopped • 1 tablespoon butter • 1 tablespoon maple syrup METHOD 1. Whisk the eggs, milk & double cream together. Add the brown sugar & cinnamon powder and set aside. 2. In a lightly buttered baking tray, place the slices of bread overlapping slightly and pour the milk and egg mixture over. Cover and refrigerate overnight. 3. For the pecan crunch, mix the oats, pecans, butter and maple syrup. 4. Preheat oven to 175 degrees Celsius and remove baking tray 20 minutes before baking. 5. Sprinkle pecan crunch and bake covered with foil for 20 minutes. 6. Remove foil and continue baking for 15 to 20 minutes until bread is puffed and golden. 7. Serve with fresh maple syrup and fruit.
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