BREAKFAST

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!

Topping

Ingredients

250g punnet strawberries
4 tablespoons maple syrup
4 sprigs thyme
1 tablespoon butter
½ cup walnuts
1 cup ricotta

Method

Preheat your oven to 200°C.

Topping:

STEP 1

Wash and dry strawberries and cut in half.

STEP 2

Line a small roasting pan with non-stick baking paper.

STEP 3

In a bowl, melt the butter. Once melted, stir in the maple syrup, thyme leaves and walnuts.

STEP 4

Bake for 10 minutes.

STEP 5

Remove from the oven, stir through strawberries and set aside.

French Toast

Ingredients

1 Bakers Delight Sourdough Loaf (1-3 days old)
4 eggs
¾ cup milk of choice
1 tablespoon brown sugar
1 teaspoon vanilla extract
4 tablespoons butter
Pinch of salt

Sourdough French Toast:

STEP 1

Slice the Bakers Delight sourdough into 2cm thick slices and place in a single layer in a large baking dish.

STEP 2

In a large bowl, whisk together eggs, milk, brown sugar, salt, and vanilla extract.

STEP 3

Pour the mixture over the bread slices, letting them soak for 5 minutes on each side.

STEP 4

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.

STEP 5

Transfer onto a lined baking tray and place in the oven to keep toasty while you cook the remaining bread.

Assembly:

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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