French Toast is such a treat and just perfect for a weekend brunch. If you’re going to make it, make sure it’s creamy and delicious with the stars of the show, Anchor Milk and Cream.
So, what are you waiting for? Let’s get cooking.
4 slices thick white bread (a few days old is better than fresh)
2 free-range eggs
1 cup Anchor Blue Milk
½ cup Anchor Cream
1 tablespoon caster sugar
1 teaspoon vanilla essence
Preheat your oven to a low heat (for keeping the cooked bread warm).
Whisk the eggs, milk, cream, sugar and vanilla essence in a shallow dish until well combined.
Place a non-stick frypan over a medium heat.
Working one slice at a time, soak a piece of bread in the egg mixture for a minute, then turn and soak the other side.
Carefully transfer the slice to the frypan and cook for 2-3 minutes each side until golden and crisp.
Place in the warm oven while you repeat the process with the remaining slices.
Serve with a shower of icing sugar and a drizzle of maple syrup.