Sunday mornings in summer call for three things: lounging around in bed until 11am, a beautiful bed in which to do said lounging and, of course, something delicious to eat as you while away the hours.
Nothing seems quite as delicious or wonderfully indulgent as a plate of French toast in bed while the world goes on around you.
The topic of sweet or savoury french toast was a contentious one among the Curious Grace Team, so to satisfy all tastebuds we've created recipes for both.
Whether you want to embrace seasonal fresh fruits or opt for something substantial and savoury, these recipes will make you wish it were the weekend every single day.
image source: taste
Cinnamon-Berry French Toast
With berries at their best this time of year, each mouthful will provide a burst of juicy sweetness.
3 tbs of milk
1/2 tsp ground cinnamon
1 tbs of butter
2 slices of thick bread
1/4 cup of vanilla yogurt
60 grams of berries (we sed blueberries & strawberries)
2 tsp of maple syrup or honey
Step 1: Combine your berries and maple syrup in a bowl and set aside.
Step 2: Whisk eggs, milk and cinnamon together in a shallow dish.
Step 3: Melt butter in a large frying pan over medium heat. Dip 2 slices of bread in egg mixture until soaked. Drain excess egg mixture and cook bread for 2 to 3 minutes each side or until golden.
Step 4:Put toast on your plate, top slices with vanilla yogurt and berry mixture.
Step 5:Take your plate back to bed, dig in and savour every mouthful.
image source: taste
Smoked Salmon & Parmesan French Toast
While an amazing treat to enjoy solo, this is also a delicious dish to serve for a group of friends if you're hosting a summer brunch.
1/2 cup of milk
2 tbs of grated parmesan
12 slices of sourdough bread
1 cup chopped parsley
1/3 cup of fresh dill
lemon zest, to taste
2 tbs of capers
1 spring onion, finley sliced
1 tbs lemon juice
300g of smoked salmon
1/2 cup of sour cream
Step 1: Preheat oven to 150C/130C fan-forced. Place a wire rack over a large baking tray and place in the oven.
Step 2: Melt a little of the butter in a large frying pan over medium heat. Dip 2 slices of bread in egg mixture until soaked, draining excess. Cook bread for 2 to 3 minutes each side or until golden. Transfer to wire rack in the oven to keep warm. Repeat with remaining bread slices, egg mixture and butter.
Step 3: Place parsley, dill, lemon zest, capers and spring onion in a bowl. Drizzle with oil and lemon juice. Season with salt and pepper. Toss to combine.
Step 4: Divide toast among serving plates. Top each with smoked salmon, sour cream and parsley mixture. Devour straight away.
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