Berry-Stuffed French Toast
This is a perfect dish for brunch entertaining. Keep the finished toasts warm, piled up on a baking sheet in a warm oven until ready to serve.
500g (1lb 2oz) mixed red or ‘fruits of the forest’ style berries (fresh or frozen)
3 tbsp sugar substitute
1 tsp grated lemon zest
1 tbsp cornstarch
4 egg whites
500ml (18 fl.oz) skimmed milk
1 tbsp sugar substitute
2 tsp vanilla
1 tsp cinnamon
2 tbsp (approx) vegetable oil
12 slices wholemeal bread
- To make the berry filling: In saucepan over medium heat, combine berries, sugar substitute, and lemon zest; cook for about 5 minutes or until sugar substitute is dissolved and berries have released some of their juice. In small bowl, blend cornstarch with 1 tbsp of juice from berries; stir into berry mixture. Increase heat to high and cook, stirring constantly, for about 5 minutes or until thickened. Remove from heat and set aside.
- To make the French toast: In a large bowl, whisk together eggs, egg whites, milk, sugar substitute, vanilla and cinnamon.
- Brush 1 tsp oil onto non-stick griddle or large non-stick skillet over medium-high heat. Dip bread 1 slice at a time, into egg mixture, pressing down and letting soak for 10 seconds; turn and press again for 10 seconds. Lift out, letting excess mixture drip back into bowl. Fry soaked bread slices, 2 at a time (4 at a time if using griddle), for 3 minutes; turn 1 piece over and evenly spread golden brown side with 2 heaping tbsp of the berry filling. Flip second slice, cooked side down, onto filling to form sandwich; press firmly with back of spatula. Continue frying for 3 minutes; turn sandwich over and fry for 3 minutes longer or until golden brown on both sides. Repeat with remaining bread slices, brushing griddle with more oil as needed.
- Put any leftover berry filling in bowl and serve alongside toasts.
Makes 6 servings.