Sunshine toast

French toast the beloved breakfast staple gets a modern upgrade. As much as I love my French toast with bacon and maple syrup ( one of my guilty pleasures) I wanted to create a version that still gave me a sweet hit but was tempered with bursts of freshness from berries, apricots as well as tartness from labneh. A light sprinkle of coconut flakes and a dusting of icing sugar and you're all set.

Sunshine toast - serves 6

French toast

12 slices of brioche or sourdough bread

6 eggs 

300ml cream 

Butter to fry in

Labneh

250ml full fat greek yoghurt

1/4 tsp salt

Thyme and rooibos poached apricots

150g caster sugar

80 ml water

1 rooibos tea bags

10g fresh thyme

6 apricots, quartered

Garnish

120g fresh raspberries

60g blueberries

50g toasted coconut flakes

Icing sugar

Labneh

●       Mix yoghurt and salt together

●       Place cheesecloth or clean jay cloths over a colander

●       Scoop yoghurt into the cheese cloth and leave to strain overnight

●       Discard the liquid and keep the labneh

Thyme and rooibos poached apricots

●       In a saucepan place all the ingredients besides the peaches

●       Simmer for 10 minutes until the sugar dissolves

●       Add the peaches to the syrup, simmer for 2 minutes

●       Take off the heat and leave to cool before placing in the fridge

French toast

●       In a medium bowl, whisk together eggs and cream

●       Heat a frying pan with butter on medium heat

●       Coat a slice of brioche/sourdough bread in the egg mixture

●       Fry the French toast each side for a few minutes until golden

●       Flip over and cook for a further few minutes

●       Repeat the process with the rest of the bread

Plating

Place one slice of French toast on the centre of the plate, followed by the second slice slightly on top and off centre. Add a dollop of labneh on top followed by the apricots, raspberries and toasted coconut flakes. Dust with icing sugar