Weekends are something that can easily be taken for granted. Two full luxurious days to ourselves to do what ever we want; for me usually involving a trip into Derby to browse the shops then baking and for Hubs working on his classic Mark I Austin Healey Sprite. Of course not every weekend is so hedonistic so when we have weekends free we take full advantage of them. Weekday breakfasts are a fleeting affair, often eaten standing up in the kitchen, where the main aim of the morning is to get showered, fed and out of the house in record time so at weekends the one thing we always make time for is a decent breakfast.
We lay the table properly, switch the radio on and have some time for ourselves as a couple over something sweet be it French Toast topped with berries, croissants, pancakes or waffles. Here, bacon sarnies here are reserved for when we have guests. I tasted French Toast for first time last year and have been hooked ever since. If we’re ever out for breakfast the first thing I’ll do is scan the menu for my favourite item.
French toast can be made with a few bready items including your everyday sliced white, croissant and my personal favourite sweet, fluffy brioche. Last weekends French Toast was made with the last few slices of Fruit Beer Bread. Although it didn’t soak up the eggy custard as well as the wonderful brioche it still made a perfectly delicious breakfast. To try and introduce a healthy balance to the breakfast we always simmer down some berries. The freezer is full of various berries that we have picked from the PYO or I have bought off the reduced counter. Last week’s fruit offering was blueberries (yes, you can buy British blueberries) and they cut through the sweetness of the bread perfectly. Of course this is all served with a glass of cold orange juice and a big mug of tea.
The perfect start to a weekend.
Enough for 2 people
1 tbsp sugar
small amount of lemon juice
4 slices of bread/brioche
1 tbsp vanilla caster sugar (or use normal caster with a few drops of vanilla extract)
60ml (4 tbsp) milk
1) In a small saucepan slowly heat the berries, sugar and lemon juice until the berries break down and you have a thick, delicious coulis.
2) Melt a small amount of butter in a saucepan. In a shallow dish whisk together the eggs, milk and sugar until the sugar has dissolved. Once slice at a time dip the bread into the custard giving the bread a few seconds to soak up the eggy mix then place into the sizzling frying pan. Fry both sides of the bread until browned. Continue with the rest of the dipped bread. Serve with the coulis.