FRENCH TOAST, HONEY CUSTARD AND STRAWBERRIES
INGREDIENTS (SERVES 4)
1 sourdough fruit loaf, thick slices
1 cup Ashgrove cream
1/4 cup sugar
1 tsp cinnamon
2 cubes of butter, melted
1 tsp vanilla essence
2 cups Ashgrove Milk
3 egg yolks
1/2 cup honey
Add to a saucepan on medium heat the milk and vanilla.
While the milk is heating up move onto the base of the custard. Whisk the eggs and honey together until well combined. Whisk half of the milk into the bowl slowly and then transfer to the saucepan. Cook the custard untl it is thick and coats the wooden spoon. Turn the heat off.
For the french toast mixture whisk the eggs, cream, sugar, cinnamon and butter. Soak the sourdough slices in the mixture and transfer to an oiled pan. On a low heat cook the bread until there is caramelisation on each side. Another way to know it is cooked is when you touch the bread and it bounces back.
Serve with the custard and fresh strawberries.