Sponge French Toast ~ Brunch
Feature image by Levata
Breakfast, brunch any time really!
Guide
This spongy french toast can be topped with anything you desire. Go bananas!
This is a great way to use up flopped sponge cake rather than contributing to food waste.
Provisions Guide
For 4 slices, two people or one if you are super hungry.
4 slices of sponge cake, offcuts, or flopped sponge.
1/4 cup of milk
1 egg
Pinch of cinnamon and extra dusting to finish if desired.
1 tsp vanilla extract
Butter or coconut oil to fry
Topping of choice, we used bananas, maple syrup, yogurt and slithered almonds.
Preparation
WHISK egg, milk vanilla and a pinch of cinnamon is a flattish bowl or tray.
DIP both sides of the sponge into the egg wash.
FRY in a saucepan until brown on both sides
TOP with your favourite toppings and try not to eat all 4 slices.
Words By
Anita La Forgia
Life learner, multipotentialite, lifestyle elevator and creator
A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.
Feature image: @notjustanita