Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
2
- 1/4 cup cream
- 1/4 cup full-fat milk
- 1tablespoons butter (for frying)
- 1/2 cup raspberries (to serve)
- 1/2teaspoons ground cinnamon
- 1/4 cup greek-style yoghurt (to serve)
- 1 cup shredded coconut
- 4 slice sourdough bread
- 1teaspoons rice malt syrup (optional, to serve)
- 1teaspoons vanilla extract
- 2 eggs
Method
Step 1 of 3
In a shallow bowl, whisk together the cream, milk, eggs, vanilla extract and cinnamon. In a separate shallow bowl, add shredded coconut.
Step 2 of 3
Heat half of the butter in a frying pan or skillet on low heat until melted. Meanwhile, place two pieces of bread into the egg mixture and coat both sides. Allow the excess to drip off and then place into the shredded coconut, coating both sides. Add coated bread to the frying pan and allow to cook for 2 minutes or until bottom is golden. Flip over and cook other side until golden. Set aside. Repeat with the other two pieces of bread.
Step 3 of 3
To serve, place two slices of toast onto each plate and top with yoghurt, raspberries and a drizzle of rice malt syrup, if desired.
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