Fruity French toast with strawberries

Now this looks like a very good way to get your weekend started! 

Preparation Time

20 minutes

Ingredients (serves 4)

• 2 eggs
• 80ml (1/3 cup) milk
• Melted butter, to grease
• 4 slices raisin bread
• 125ml (1/2 cup) thickened cream
• 1 tbs icing sugar mixture
• 1/2 tsp ground cinnamon
• 1 x 250g punnet strawberries, washed
• Espresso coffee, to serve

 

Method

1. Preheat oven to 160°C. Use a fork to whisk together the eggs and milk in a medium bowl.
2. Heat a non-stick frying pan over medium heat. Brush with melted butter to lightly grease. Dip 1 slice of bread into the egg mixture to evenly coat. Cook for 2 minutes each side or until golden. Transfer to a baking tray. Place in oven to keep warm. Repeat, in 3 more batches, with the remaining bread and egg mixture, greasing and reheating pan between batches.
3. Meanwhile: use a balloon whisk to whisk the cream, icing sugar and cinnamon in a medium bowl until soft peaks form.
4. Cut toast in half crossways and divide among plates. Top with cinnamon cream and strawberries, and serve with espresso.

Caramel banana trifle

With this speedy caramel banana trifle recipe, you'll have dessert on the table in under 30 minutes. 

Cooking Time

15 minutes

Ingredients (serves 6)

• 380g can caramel Top'n'Fill
• 600ml thickened cream
• 2 tablespoons icing sugar mixture
• 1 teaspoon vanilla essence
• 225g rectangular unfilled sponge cake (see note 1)
• 2 tablespoons coffee liqueur (optional, see note 2)
• 3 large bananas, thinly sliced
• 1/3 cup dry-roasted hazelnuts, chopped (see hint)

 

Method

1. Place caramel and 1/4 cup cream in a bowl. Whisk until smooth. Using an electric mixer, beat sugar, vanilla and remaining cream for 3 minutes until soft peaks form.
2. Cut cake into 3cm pieces. Arrange half over the base of an 8-cup capacity bowl. Drizzle half the liqueur (if using) over cake. Spoon half the caramel mixture over cake. Top with half the banana and half the cream mixture. Repeat layers with remaining cake, liqueur, caramel mixture, banana and cream mixture, finishing with cream mixture. Sprinkle with nuts. Serve.

 

Notes

Note 1: Rectangular sponge cake is available in packs of 2 (450g total) from the bakery department of larger supermarkets. Freeze remaining sponge for up to 2 months.
Note 2: You could use 1 teaspoon instant espresso coffee powder dissolved in 2 tablespoons boiling water instead of liqueur.
Tip: You can make trifle up to 6 hours ahead. Cover and refrigerate.
Hint: To make your own roasted hazelnuts, preheat oven to 180C/160C fan-forced. Place hazelnuts on a baking tray. Bake for 8 to 10 minutes or golden and toasted. Place on a tea towel. Rub to remove skins.

Bruschetta with honey ricotta and vanilla strawberries

Devilish as it looks, this dessert is super healthy, so feel free to give in to temptation without worrying about your waistline. 

Preparation Time

15 - 35 minutes

Cooking Time

15 minutes

Ingredients (serves 6)

• 250g fresh low-fat ricotta
• 2 tbs honey
• 185ml (3/4 cup) water
• 100g (1/2 cup) caster sugar
• 1 vanilla bean, split lengthways, seeds removed, reserved
• 2 x 125g punnets strawberries, washed, hulled, thinly sliced
• Olive oil spray
• 6 thick slices crusty bread
• Icing sugar, to serve

 

Method

1. Combine the ricotta and honey in a small bowl. Cover with plastic wrap and place in the fridge.
2. Place water and sugar in a saucepan over medium heat and stir until the sugar dissolves. Bring to a gentle simmer. Add the vanilla bean and seeds. Simmer, without stirring, for 10 minutes or until the syrup thickens slightly. Set aside for 20 minutes or until cooled to room temperature. Transfer to a bowl. Stir in the strawberries. Cover and place in the fridge to macerate.
3. Meanwhile, preheat a chargrill on high. Lightly spray with olive oil spray. Cook half the bread on grill for 2 minutes each side or until golden. Repeat with the remaining bread.
4. Spread 1 side of each bread slice evenly with the ricotta mixture. Divide among serving plates. Top with the strawberry mixture and dust with icing sugar to serve.

 

Notes

Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Continue from step 3 just before serving.