Epic Sourdough French Toast FingersEpic Sourdough French Toast Fingers

Epic Sourdough French Toast Fingers

Aileen Cox Blundell
Aileen Cox Blundell
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Recipe - Beacon Court
Two blue plates of French toast topped with strawberries and raspberries, served with yoghurt and a drizzle of maple syrup on a light pink surface.
Epic Sourdough French Toast Fingers
Prep Time5 Minutes
Servings2
Cook Time5 Minutes
Ingredients
4 Slices Dunnes Stores Organic Sourdough Bread
3 eggs
1/3 cup milk

1 tsp cinnamon

1 tsp vanilla paste (optional)
Drizzle Olive oil for frying
Greek yogurt

Raspberries

Peanut Butter

Chopped strawberries

1-2 tsps of maple syrup per serving (optional)
Directions

INGREDIENTS

  • 4 Slices Dunnes Stores Organic Sourdough Bread
  • 3 eggs
  • 1/3 cup milk
  • 1 tsp cinnamon
  • 1 tsp vanilla paste (optional)
  • Drizzle Olive oil for frying

 

To Serve;

  • Greek yogurt
  • Raspberries
  • Peanut Butter
  • Chopped strawberries
  • 1-2 tsps of maple syrup per serving (optional)

 

METHOD

  1. Cut the bread into soldiers.
  2. Add the eggs, milk, cinnamon and vanilla to a bowl and whisk until light and fluffy. Dip the bread soldiers into the egg until they are fully coated. Heat a little olive oil in a large frying pan, and cook until golden brown both sides.
  3. Serve with about half a cup of Greek yogurt for protein, a handful of raspberries and a drizzle of peanut butter for fibre. Chopped strawberries for vitamin C to help with the absorption of iron and a light drizzle of maple syrup to make it taste like a really lovely treat (but this is optional).
5 minutes
Prep Time
5 minutes
Cook Time
2
Servings

Recipe

INGREDIENTS

  • 4 Slices Dunnes Stores Organic Sourdough Bread
  • 3 eggs
  • 1/3 cup milk
  • 1 tsp cinnamon
  • 1 tsp vanilla paste (optional)
  • Drizzle Olive oil for frying

 

To Serve;

  • Greek yogurt
  • Raspberries
  • Peanut Butter
  • Chopped strawberries
  • 1-2 tsps of maple syrup per serving (optional)

 

METHOD

  1. Cut the bread into soldiers.
  2. Add the eggs, milk, cinnamon and vanilla to a bowl and whisk until light and fluffy. Dip the bread soldiers into the egg until they are fully coated. Heat a little olive oil in a large frying pan, and cook until golden brown both sides.
  3. Serve with about half a cup of Greek yogurt for protein, a handful of raspberries and a drizzle of peanut butter for fibre. Chopped strawberries for vitamin C to help with the absorption of iron and a light drizzle of maple syrup to make it taste like a really lovely treat (but this is optional).
 
 

COOKWARE & UTENSILS


 
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