French Toast

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PREP TIME 10 minutes
COOK TIME 20 minutes
SERVES 3-6

INGREDIENTS

2 whole eggs
2 egg yolks
1 cup icing sugar
1 cup Ashgrove Milk
Pinch of Tasman sea salt
½ cup maple syrup
6 slices of sourdough
50g Ashgrove butter
Pinch of demerara sugar
Juice of 1 lemon

METHOD

Step 1
Preheat oven to 180 degrees celsius. In a baking dish whisk together whole eggs, egg yolks, icing sugar, milk, salt and half of the maple syrup. Add sourdough slices in batches of two, soak for 4 to 5 minutes on each side.

Step 2
In a pan over medium to high heat add in butter and sourdough slices. Cook on each side for 2 to 3 minutes or until golden brown. Sprinkle demerara sugar over each slice once it has been flipped.

Step 3
Once both sides are golden, place in the oven to cook for 5 to 10 minutes. Remove sourdough from the pan and add lemon juice in with the remaining liquid.

To serve, drizzle remaining liquid and maple syrup over the french toast. Dust with icing sugar.