Maple Roasted Walnut and Strawberry Sourdough French Toast
Serves 4 Difficulty Medium
Delight in our Sourdough French Toast with roasted strawberries, walnuts, ricotta, and thyme-infused maple syrup. A treat to savor!
250g punnet strawberries
4 tablespoons maple syrup
4 sprigs thyme
1 tablespoon butter
½ cup walnuts
1 cup ricotta
Preheat your oven to 200°C.
Wash and dry strawberries and cut in half.
Line a small roasting pan with non-stick baking paper.
In a bowl, melt the butter. Once melted, stir in the maple syrup, thyme leaves and walnuts.
Bake for 10 minutes.
Remove from the oven, stir through strawberries and set aside.
1 Bakers Delight Sourdough Loaf (1-3 days old)
¾ cup milk of choice
1 tablespoon brown sugar
1 teaspoon vanilla extract
4 tablespoons butter
Pinch of salt
Sourdough French Toast:
Slice the Bakers Delight sourdough into 2cm thick slices and place in a single layer in a large baking dish.
In a large bowl, whisk together eggs, milk, brown sugar, salt, and vanilla extract.
Pour the mixture over the bread slices, letting them soak for 5 minutes on each side.
Heat 1 tablespoon of butter in a large non-stick pan. Once the butter is melted, place ¼ of the soaked bread in the pan (you’ll need to do around 4 batches, so patience is key!).
Cook until golden brown on both sides.
Transfer onto a lined baking tray and place in the oven to keep toasty while you cook the remaining bread.
Top with ricotta, roasted walnuts and strawberries.
Drizzle with the remaining syrup from the roasting pan, trust us – this is delicious!
Share your creation and tag us at @bakersdelightnz – happy indulging!
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