• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C, D, P
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 350g loaf ciabatta

  2. 3 eggs, beaten lightly

  3. 1/3 cup (80ml) cream

  4. 2 tablespoons milk

  5. 1 teaspoon finely grated orange rind

  6. 1 teaspoon ground cinnamon

  7. cup (90g) honey

  8. 60g unsalted butter

  9. 2 tablespoons icing sugar mixture

  10. Berry compote

  11. 300g frozen blackberries

  12. 2 x 50g sachets frozen raspberry sauce, thawed

  13. 2 tablespoons orange juice

  14. 1 tablespoon icing sugar mixture

  15. NOTE: The compote can be made a day ahead; reheat before serving.

Instructions Jump to Ingredients ↑

  1. For the berry compote, combine all ingredients in a small saucepan; cook, stirring, over low heat until berries are heated through.

  2. Meanwhile, cut bread into 8 x 2cm-thick slices.

  3. Place eggs, cream, milk, rind, cinnamon and honey in a small bowl; whisk until smooth.

  4. Heat 20g of the butter in a large frying pan; dip 1 slice of bread into egg mixture, add to pan. Repeat with 2 more slices of bread. Cook, uncovered, over medium heat until browned on both sides and cooked through. Remove from pan, cover with foil to keep warm. Repeat with remaining butter, bread slices and egg mixture.

  5. Serve toast warm with warmed berry compote, dusted with sifted icing sugar. Serve with cream or yogurt, if desired.

  6. Not suitable to freeze. Berry compote suitable to microwave.

  7. Photography by Brett Stevens.


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