Earthy sweet and delicious this hearty soup is perfect for winter . There are many possible variations of this soup so you will never get
Not sure there’s any better way to kick off a weekend morning than a plate of fresh, gooey, crispy French Toast topped with fresh berries and loads of maple syrup. In this special Aussie edition, I add some Ground Wattelseed into the eggy mixture to add an earthy warmth and cinnamon/coffee-like flavour as well as a slight crunch. This native dish is definitely not complete without lashings of Strawberry Gum-laced cream that’s whisked into luscious soft peaks and gives a sweet nod to one of our best native herbs.
I like to serve mine with fresh strawberries to echo the flavours of the cream, but you can serve with just about any berry you like or even some banana!
Go on, treat yourself this weekend with a very special Aussie brekky!
Spices used in this recipe
Crack the eggs into a medium-sized wide, flat-ish bowl. Add the milk, maple, vanilla, and ground wattleseed and whisk to combine.
Place your bread slices in the eggy mixture for about 30-40 seconds each to ensure they all soak up plenty of the liquid and it penetrates right through the slice.
While they cook, add your cream, sugar, and strawberry gum powder into a bowl and whisk until soft peaks form.
Add half the butter into a pan on medium heat and when bubbling and melted, add two slices in the cook for about 2-3 minutes on each side or until golden and crisp on the outside. Repeat with the remaining butter and 2 slices of bread.
Place a slice on each plate and top with extra maple, your fresh berries (if using), and your strawberry gum-laced cream.