What is the best way to compliment your lazy Sunday’s and make them even more perfect? A hot cup of frothed coffee of course! Devondale Barista’s Own is made to deliver a consistent smooth creamy froth to your favourite style of coffee at home.
This week I turned to Bills Basic for a quick and easy breakfast idea. The weather is Sydney is getting better by the day and I rather be out enjoying the sun than slogging in the kitchen over the weekend. My lifestyle has definitely changed since the move. There are more outdoor activities than staying indoors. We are eating out much more often and home cooked meals are much simpler and quicker to cook.
I flipped through the cookbook and the baked French toast with raspberries caught my eye. I had stale bread sitting in the refrigerator, frozen black berries from summer and everything else required to adapt and cook Bill’s recipe at home.
I did run out of maple syrup and so used Hershey chocolate syrup instead. It worked out well but will actually add more to the base and on the fruits the next time. It needed more sweetness which the maple syrup would have helped.
Bill’s recipe is most likely for 4 or more. It was just the 2 of us and so I adapted the portion and used individual Corningware ramekins.
- 2 slices of old bread, cut into triangles to fit
- 300ml of full cream milk
- 2 eggs
- 1/2tsp of vanilla extract
- 1/2 cup of black berries or as much as you can stick into the ramekin
- 2tbsp of dulce brown sugar or demerara sugar
- 40ml Hershey chocolate syrup and more for after
- Whisk the milk, eggs and vanilla extract in a large bowl. Generously butter the ramekins and drizzle base with half the chocolate syrup
- Arrange the bread triangles and then layer with the black berries. Drizzle with remaining chocolate, sprinkle half the sugar and then cover up with more bread. Pour the batter, try and add more black berries and then allow it to sit for 15 mins
- Place the French toast ramekin into the 180C pre-heat oven. Bake it for about 40 – 50 mins. Serve warm!
I drizzled more chocolate syrup because I can and Sundays are for indulgence in my books. I made coffee, sat by the oven on my little stool and watched #ovenporn. I will be freezing more summer fruits. They are so useful and cooking summer fruits this way is highly recommended and acceptable.
Do you freeze summer fruits? Which is your favourite?
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What is the best way to compliment your lazy Sunday’s and make them even more perfect? A hot cup of frothed coffee of course! Devondale Barista’s Own is made to deliver a consistent smooth creamy froth to your favourite style of coffee at home. Check out some of the fantastic breakfast recipes in the Lazy Sunday Series thanks to Devondale Barista’s Own