•8 small slices of Italian loaf
•2 large eggs
•100 mls milk
•1 teaspoon vanilla paste/essence (if you have pods handy, scrape out the seeds of one pod)
•2 punnets strawberries and other berries if available
•250g fresh ricotta or substitute mascarpone cheese
•Cointreau or another orange liqueur (optional)
•2 tablespoons caster sugar
•Butter for frying
•Mint leaves for garnish
1. Slice bread into 2 cm slices.
2. Chop up the strawberries from one punnet and set aside.
3. In a fry pan, melt 2 tablespoons of butter and add strawberries. Sprinkle with castor sugar and stir until sugar is dissolved. Pour over the juice and liqueur and using the back of a fork, squash the strawberries and reduce over low heat until they reach a soft pulp consistency. If you want a smoother consistency, pulse in a food processor for 30 seconds.
4. In a clean bowl or baking dish, place eggs, milk, cinnamon and vanilla and whisk to combine.
5. Dip each slice of bread into the egg mixture until well coated.
6. Heat up another fry pan and melt 2 tablespoons of butter. Fry the pieces of bread in batches until golden and crunchy.
7. Stack the bread by placing one over the other in a cross-like fashion.
8. Spoon over the ricotta cheese and then drizzle the strawberry sauce on top.
9. Add additional berries on top and maple syrup or warm honey.
10. Dust lightly with some icing sugar and pistachio nuts or chopped mint.
Author:Veronica and Shadi Abraham
I dreaming (not of netbooks) that I would be able to concoct something like this for a weekend breakfast. Although, my customers are not complaining from bacon and eggs, I want to create something new. I've been a slack lately. I need to be inventive. I'm just burnt-out lately that I can't be bothered. I need to get away and re-energise.