French toast with balsamic strawberries and macadamia crumble
French toast like you've never seen it before by Aussie brunch baron Stuart McKenzie
Ingredients (serves 4)
For the macadamia crumble
- For the macadamia crumble
- 35g plain all-purpose flour
- 2 tbsp caster sugar
- 50g chilled unsalted butter, chopped
- 40g shredded coconut
- 40g crushed macadamia nuts
For the balsamic strawberries
- 55g caster superfine sugar
- 1 tbsp balsamic vinegar
- 300g strawberries, hulled
For the French toast
- 4 free-range eggs
- 80ml milk
- 80ml single pouring cream
- 30g unsalted butter
- 1 brioche loaf, about 400g, cut into 8 slices, about 2cm thick
Start this recipe the day before so your crumble and strawberries are ready to go. Then, all that needs to be done in the morning is to cook the French toast. We often serve this with ice cream, even for breakfast, so look for the best vanilla ice cream you can find. Alternatively, serve with vanilla yoghurt or mascarpone.
- To make the crumble, preheat the oven to 180°C/ fan 350°F/Gas mark 4. Place the flour and sugar in a bowl and stir to combine. Add the butter, then use your fingertips to rub the butter into the flour mixture. Stir in the coconut and macadamias.
- Spread on a baking tray and bake for 20 minutes, or until the crumble is golden and crisp. Remove from the oven and allow to cool. The crumble can be stored in an airtight container for up to 1 week.
- Meanwhile, to make the balsamic strawberries, place the sugar, balsamic vinegar and 2 tbsp cold water in a small pan. Stir over low heat until the sugar has dissolved. Add the strawberries and increase the heat to high. Bring to the boil and cook for 3 minutes. Set aside to cool, then refrigerate until needed.
- To make the French toast, whisk together the eggs, milk and cream in a wide bowl.
- Melt half the butter in a large non-stick frying pan over medium heat. Dip four slices of bread, one at a time, in the egg mixture until soaked, then drain off the excess.
- Fry the bread for 2 minutes on each side, or until golden brown. Remove from the pan and keep warm while you cook the remainder of the slices. Serve topped with the strawberries and crumble.
If, like us, your social feed is full of styled-up brunches and flat white milk art, you need this book in your life. From rainbow salads to photogenic porridge, this book will show you how to achieve the art of delicious, colourful café-style brunches and lunches in your own kitchen at home. Your friends might never leave. All Day Cafe by Stuart McKenzie (Murdoch Books, £16.99)