French toast with ricotta, strawberries and blueberries

Prep and Cook

Prep 10 minutes, cook 10 minutes

Servings

Serves 2

Ingredients

• 4 slices Abbott’s Bakery^® Country Grains bread
• 3/4 cup skim milk
• 2 eggs
• 1 tsp vanilla bean paste
• 80g extra smooth ricotta
• 125g strawberries, hulled, sliced
• 60g blueberries
• 2 tbs maple syrup, optional
• icing sugar for dusting, optional

Method

1. Whisk milk, eggs and vanilla in a large shallow bowl.
2. Heat a large non stick frying pan over a medium heat.
3. Place 2 slices of bread into egg mixture, pushing under liquid to absorb custard.
4. Transfer to frying pan. Cook for 2-3 minutes or until golden. Turn and cook for a further 2 minutes or until golden and custard is cooked through.
5. Place a slice of toast onto each serving plate. Top with ricotta and sliced strawberries. Drizzle with maple syrup and dust with icing sugar. Serve immediately.