Wattleseed French Toast with Strawberry Gum Cream

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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

  • Wattle Seed Ground

    Product description

    Wattleseed is an Australian native spice. It has a nutty and woody flavour and coffee-like aroma. This versatile spice can be used to flavour desserts and meats maximizing the flavour in your cooking. Use in any dish where you want a hazelnut or coffee taste.

    SKU: B0109
  • Australian Native Strawberry Gum

    Product description

    Strawberry Gum, also known as ‘Eucalyptus Olida’ and ‘Forestberry’, is a native Australian plant found in Eastern Australia, predominantly in NSW. As its name suggests, its leaves give off a lovely sweet, intensely aromatic strawberry flavour when used in cooking both sweet and savoury dishes. It’s also as good for you as it is delicious with high levels of antioxidants. A delightfully fruity addition to our Natives range.


    SKU: B01035


  1. Crack the eggs into a medium-sized wide, flat-ish bowl. Add the milk, maple, vanilla, and ground wattleseed and whisk to combine.

  2. 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.

  3. 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.

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