The Weekend Treat

The Weekend Treat

Tags: Desserts
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Lovely lazy Sundays, a nice long lie in with the newspaper and a cup of coffee, made perfect with these naughty but nice French toast sticks drizzled with yummy maple syrup and adorned with fresh berries.

Ingredients:

4 slices
2 medium
eggs
50 ml
milk
¼ tsp
cinnamon, ground
½ tsp
vanilla extract
25 g
butter
25 g
raspberries
25 g
blueberries
2 tbsp
maple syrup

Preparation

  • Beat the eggs, milk, cinnamon and vanilla together in a shallow dish.
  • Heat the butter in a large frying pan over a moderate heat.
  • Cut the slices of bread in half and pass through the egg mixture ensuring that both sides are well coated and the bread is saturated with the egg mixture. Place into the frying pan and cook until golden brown, approximately 3 minutes, turn over with a fish slice and cook the other side, repeat until all the egg mixture has been used.
  • To serve cut the French toast into finger sticks and divide between 2 plates, add the fresh raspberries and blueberries.
  • Drizzle over the maple syrup and serve.

 

For those following a low FODMAP diet

  • To adapt this to a low FODMAP recipe, limit to one slice of bread per serving (you may want to reduce the quantities of the other ingredients in line with this).

The Schär product* used in this recipe is certified as low in FODMAPs under the Monash University Certification Programme.

*Monash University Low FODMAP Certified trademarks used under licence in the United Kingdom by Dr Schär. One serve of this product can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should not be commenced without supervision from a healthcare professional.