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VEGETARIAN

FRENCH TOAST WITH PEANUT BUTTER DRIZZLE

French toast is a delicious way of using up bread that’s past its best. The peanut butter drizzle adds a touch of nutty sweetness to the savoury dipped and fried eggy bread. You can use vegetable oil instead of butter, if wished.

SERVES 4

PREP 10 MINUTES

COOK 5–6 MINUTES

2 large free-range eggs

120ml (4fl oz/½ cup) dairy or unsweetened soy or nut milk

a few drops of vanilla extract

½ tsp ground cinnamon

a pinch of ground nutmeg

a pinch of sea salt

4 thick slices wholegrain or multi-seed bread

unsalted butter, for frying

freshly ground black pepper

2 small bananas, sliced, to serve

PEANUT BUTTER DRIZZLE

3 tbsp maple syrup

75g (3oz/generous ¼ cup) crunchy peanut butter

Beat together the eggs, milk, vanilla, ground spices and salt in a bowl. Pour the mixture into a large shallow dish.

Dip the slices of bread (both sides) into the egg mixture and leave just long enough for the batter to penetrate the bread (usually less than 1 minute or 30 seconds each side). Don’t leave it too long or it will get soggy and fall apart.

Heat the butter in a large frying pan (skillet) set over a medium heat. Add the soaked bread to the hot pan (do this in batches if necessary) and cook for 2–3 minutes until golden brown and crisp underneath. Turn the slices over and cook the other side.

Make the peanut butter drizzle: put the maple syrup and peanut butter in a small pan and stir gently over a low heat until melted and well combined.

Transfer the French toast to serving plates and top with a grinding of black pepper and the sliced bananas. Sprinkle with the peanut butter drizzle and serve hot.

VARIATIONS

 Use fresh berries, e.g. strawberries, raspberries, blueberries, instead of bananas.

 Serve with a spoonful of creamy soft cheese mixed with grated orange zest.