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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
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French Toast

French Toast
French Toast
French Toast
French Toast
French Toast
French Toast
French Toast

The perfect bank holiday breakfast! I love French toast it’s one of those things I will get
when I’m out for breakfast as an epic treat. Growing up we would make our own French
toast and this recipe is a slight twist on my mums, the queen of desserts. Once you see how easy it actually is to make it might be dangerous I know I’m contemplating having French toast for breakfast for the foreseeable future. I topped mine with some coconut yogurt and berries but you can’t beat a simple drizzle of maple!

French Toast

Ingredients
  • 2 thick cuts of sliced bread (I used sourdough)
  • 2 eggs
  • 200 ml almond milk/coconut milk or rice milk
  • 4 tbsp. maple syrup
  • 1 tsp vanilla essence
  • pinch of sea salt
  • 1 tbsp. ground cinnamon
  • 1 tbsp. oil of choice for cooking
Method
  1. In a bowl combine the eggs, nut milk, maple syrup, vanilla, salt and cinnamon. Note: The cinnamon will coagulate in lumps but that’s ok.
  2. Pour this mix into a long flat baking tray and place in the slices of bread. Let the bread soak for 30 minutes (turning over after 15 mins). It’s worth mentioning here that using a spatula to turn the bread is wise as the bread will become very heavy and wet and if you’re not careful
    it may tear.
  3. Once the bread is soaked prepare a non-stick pan over a high heat. Add some oil and place on the slices of soaked bread. After 30 seconds turn the heat to medium and let it cook for 3 minutes on this side, flip and cook for 4 minutes. The bread should be golden and crispy along the edges.
  4. Slice and top with your favourites

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