Brunch Feast: Cinnamon French Toast Platter

Nutrition per serve

Ingredients

• 120g cream cheese
• 2pcs sandwich rolls
• 250g strawberries
• 150g icing sugar
• 5g ground cinnamon
• 1pcs diced bacon
• 25g maple syrup
• 50g dark chocolate chips
• 130g natural yoghurt
• 125g blueberries
• 1pcs egg
• 125ml (½ cup) milk
• 20g butter
• 5ml olive oil

Method

1. Step 1 — Prep ingredients
   Remove the cream cheese from the fridge to come to room temperature. Thickly slice the rolls crosswise into rounds. Halve the strawberries.
2. Step 2 — Prep French toast
   Put 1 egg, 125ml (½ cup) milk, 3 tsp icing sugar, ½ tsp cinnamon* and 60ml (¼ cup) water in a bowl and whisk to combine. Put the bread on an oven tray, then pour the egg mixture evenly over the bread. Gently squash and turn the bread until it has soaked up the mixture.
3. Step 3 — Cook French toast
   Working in batches, melt some of the butter in a large frypan over medium-high heat. Cook the bread for 2 mins each side or until golden. Remove from the pan and cover to keep warm. Meanwhile, heat 1 tsp olive oil in a medium frypan over medium-high heat. Cook the bacon, stirring, for 4-5 mins until crisp. Stir in 1 tsp maple syrup. Remove the pan from the heat.
4. Step 4 — Make chocolate cream
   Put the chocolate chips in a large microwave-safe bowl. Microwave in 10-sec bursts, stirring each time, until melted (see Kitchen 101). Add the cream cheese and 1 tbs icing sugar and beat with a spoon until smooth and combined.
5. Step 5 — Serve up
   Put the yoghurt in a bowl and drizzle with half the remaining maple syrup. Drizzle the remaining maple syrup over the chocolate cream. Sift some of the remaining icing sugar* over the French toast. Serve the French toast with the yoghurt, chocolate cream, berries and maple bacon. Enjoy!
6. Step 6 — Kitchen 101
   If you don't have a microwave, put the chocolate in a heatproof bowl over a small saucepan of simmering water; the water should not touch the base of the bowl. Stir until melted and smooth.

Allergens

Eier, Milch, Gluten, Sojabohnen, Wheat, Sulfit