Quick & Easy

French toast with poached cherries

Classic French toast served with vanilla and citrus-poached cherries and a heart dollop of Greek yoghurt make for a sweet and tart brunch you'll adore.
french toast with poached cherries



1.Make poached cherries. Split vanilla bean lengthways, scrape out seeds. Reserve seeds for french toast. Thinly peel a strip of rind from one orange. Squeeze juice from oranges; you will need ½ cup juice. Combine vanilla bean, rind, juice, the water and syrup in a small saucepan; bring to a simmer. Add cherries, simmer, uncovered, for 3 minutes. Remove from heat, stand cherries in syrup for 10 minutes.
2.Meanwhile, preheat oven to 120°C (100°C fan forced). Place a large wire rack over an oven tray.
3.Lightly whisk eggs and reserved vanilla seeds (from poached cherries) in a medium bowl until combined; whisk in milk.
4.Heat half the coconut oil in a large frying pan over medium heat until melted. Dip four bread slices, one at a time, into egg mixture, turning until soaked, drain away excess. Cook bread in pan for 2 minutes each side or until browned and firm to touch in the centre. Transfer to a wire rack, keep warm in oven.
5.Repeat with remaining oil, bread and egg mixture.
6.Serve toast with poached cherries and yoghurt.

You can use any type of milk you prefer ­ almond, rice, soy, goat’s and cow’s milk are all suitable. If you don’t have coconut oil use olive oil instead. Use a gluten-free bread for a coeliac-friendly version of this recipe. Make sure you use a more nutritious wholegrain bread than wholemeal, which is often high GI, or multigrain, which can simply be white bread disguised with a smattering of seeds and grains.


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