The Best French Toast Recipe | Cook with Curtis Stone | Coles

Curtis shares his secrets to making the perfect French toast including the best bread to use and how to make the perfect egg mixture. Tossed in sugar and cinnamon and served with ricotta and maple-syrup strawberries, it’s the ultimate weekend breakfast treat. Full recipe https://www.taste.com.au/recipes/fren.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more Curtis Stone recipes check out the full playlist    • Cook with Curtis Stone  .

CURTIS’S FRENCH TOAST RECIPE

4 large free-range eggs, lightly beaten
3/4 cup full cream milk
4 thick slices bread
40g unsalted butter
Caster sugar, to sprinkle
FOR THE RICOTTA CREAM
1/2 cup fresh ricotta, at room temperature
2 tbsp double cream
1 tbsp icing sugar
FOR THE STRAWBERRY SYRUP
350g strawberries, sliced
3 tbsp pure maple syrup

1. To make ricotta cream, in a medium bowl, beat ricotta, cream and icing sugar until smooth.

2. To make the strawberry syrup, heat a large heavy frying pan over medium-high heat. Add the strawberries and maple syrup and cook for 1 minute or until the strawberries soften just slightly and begin to release their juice to form a syrup. (Don’t let the strawberries cook too long or they will become mushy and lose their beautiful shape.) Remove from heat and keep warm.

3. To make the French toast, in a large rectangular baking dish, whisk the eggs and milk to blend. Place the bread slices in the egg mixture and soak, turning once, for 5 minutes or until the bread has absorbed the egg mixture.

4. Divide the butter between 2 large heavy non-stick frying pans and heat over medium heat until the butter melts. Remove the bread slices from the baking dish and sprinkle 1 side liberally with caster sugar. Place the bread, sugar-side down, in the pans and cook for 2 1/2 minutes each side or until the bread is golden brown and heated through.

5. To serve, place 1 slice of French toast on each plate. Spoon the strawberry sauce over and serve with a dollop of ricotta cream.

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