Creamy French toast with Raspberry Coulis
Ingredients
french toast
4 extra large eggs
300mL Bulla Thickened Cream
2 Tbsp caster sugar
1 tsp vanilla extract
40g butter
1 Tbsp olive oil
16 slices day old small sourdough
bread, cut into 1cm slices
raspberry coulis
2 Tbsp caster sugar
1 Tbsp boiling water
1/2 cup raspberries
to serve
2 x 200mL Bulla Dollop Cream
Raspberries and nectarines or peaches
Cooking Directions
- For the coulis, combine caster sugar with boiling water. Stir until dissolved. Add raspberries and mash into syrup. Set aside to cool. Strain before using.
- For the toast, whisk together the eggs, Bulla Thickened Cream, sugar and vanilla.
- Heat some of the butter and oil over a medium heat in a large frying pan.
- Place two slices of bread into the cream mixture allowing a couple of minutes for it to be absorbed. Turn bread over to soak both sides well. Drain excess liquid and place bread into the frying pan. Cook each side for approximately 4 minutes or until golden. Remove to a plate and keep warm whilst continuing until all bread is cooked. Add extra oil and butter to the pan as required.
- For serving, place 2 slices of toast onto plates, top with the nectarines and raspberries in syrup and a good dollop of Bulla Dollop Cream.
Ingredients
french toast
4 extra large eggs
300mL Bulla Thickened Cream
2 Tbsp caster sugar
1 tsp vanilla extract
40g butter
1 Tbsp olive oil
16 slices day old small sourdough
bread, cut into 1cm slices
raspberry coulis
2 Tbsp caster sugar
1 Tbsp boiling water
1/2 cup raspberries
to serve
2 x 200mL Bulla Dollop Cream
Raspberries and nectarines or peaches