- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Vegetarian
- High in dietary fibre
- High in protein
If you haven't made pain perdu (French Toast) on the barbecue before, you're in for a real treat with Curtis' recipe.
- Serves4
- Cook time10 minutes
- Prep time15 minutes, + cooling & 5 mins soaking time
Ingredients
- 1/2 cup (100g) caster sugar
- 2 tsp ground cinnamon
- 3 free-range eggs, lightly whisked
- 1/3 cup (80ml) thickened cream
- 1/3 cup (80ml) full-fat milk
- 4 slices day-old Coles Finest by Laurent White Sourdough Vienna*
- 1 tbs melted butter, divided
- Vanilla ice cream, to serve
- 1 orange, rind finely grated
Maple-glazed strawberries
- 1/2 cup (125ml) pure maple syrup
- 200g strawberries, halved
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a barbecue grill on medium. On a large plate, combine the sugar and cinnamon.
Step 2
In a large baking dish, whisk the eggs, cream and milk. Place the bread slices in the egg mixture. Set aside, turning once, for 5 mins or until most of the mixture has been absorbed. Brush barbecue flatplate with half the butter. (Alternatively, carefully place BBQ Teppanyaki Plate over barbecue, flat-side up, and brush with butter.) Cook 2 bread slices on the flatplate for 2 mins each side or until golden and warmed through. Repeat with the remaining butter and bread slices. Transfer the bread slices to the plate with the sugar mixture and turn to coat.
Step 3
Meanwhile, to make maple-glazed strawberries, place a small saucepan on the barbecue grill. (Alternatively, place over medium heat on the stovetop.) Add maple syrup and bring to a simmer. Cook for 2 mins or until slightly reduced. Transfer to a medium heatproof bowl and set aside to cool slightly. Add strawberries and toss to combine.
Step 4
Divide bread slices among serving plates. Top with ice cream, maple-glazed strawberries and any syrup from the pan. Sprinkle with orange rind to serve.
Recipe tip
COOK. STORE. SAVE.
Juice the orange to make our Healthy Carrot, Ginger and Chia Shake.
Curtis Stone’s pain perdu (French toast) with maple strawberries
- Serves4
- Cook time10 minutes
- Prep time15 minutes, + cooling & 5 mins soaking time
Ingredients
- 1/2 cup (100g) caster sugar
- 2 tsp ground cinnamon
- 3 free-range eggs, lightly whisked
- 1/3 cup (80ml) thickened cream
- 1/3 cup (80ml) full-fat milk
- 4 slices day-old Coles Finest by Laurent White Sourdough Vienna*
- 1 tbs melted butter, divided
- Vanilla ice cream, to serve
- 1 orange, rind finely grated
Maple-glazed strawberries
- 1/2 cup (125ml) pure maple syrup
- 200g strawberries, halved
Description
If you haven't made pain perdu (French Toast) on the barbecue before, you're in for a real treat with Curtis' recipe.
Method
Step 1
Heat a barbecue grill on medium. On a large plate, combine the sugar and cinnamon.
Step 2
In a large baking dish, whisk the eggs, cream and milk. Place the bread slices in the egg mixture. Set aside, turning once, for 5 mins or until most of the mixture has been absorbed. Brush barbecue flatplate with half the butter. (Alternatively, carefully place BBQ Teppanyaki Plate over barbecue, flat-side up, and brush with butter.) Cook 2 bread slices on the flatplate for 2 mins each side or until golden and warmed through. Repeat with the remaining butter and bread slices. Transfer the bread slices to the plate with the sugar mixture and turn to coat.
Step 3
Meanwhile, to make maple-glazed strawberries, place a small saucepan on the barbecue grill. (Alternatively, place over medium heat on the stovetop.) Add maple syrup and bring to a simmer. Cook for 2 mins or until slightly reduced. Transfer to a medium heatproof bowl and set aside to cool slightly. Add strawberries and toss to combine.
Step 4
Divide bread slices among serving plates. Top with ice cream, maple-glazed strawberries and any syrup from the pan. Sprinkle with orange rind to serve.