Fat Bastard Rosé Enjoyed With Vanilla French Toast

#LoveLARGE this Valentine’s Day

Serves 2-3

4 large eggs
½ cup cream
½ cup full-cream milk
2 Tbsp sugar
1 Tbsp vanilla paste / extract with seeds
¼ tsp sea salt flakes
6 thick slices of challah or brioche
3 Tbsp butter
¼ cup almond flakes, toasted, to serve
Pure maple syrup, to serve
Fresh seasonal berries, to serve
(Raspberries & strawberries work particularly well with the vanilla flavour in the French toast)



Preheat oven to 120°C.

Lightly beat eggs, cream, milk, sugar, salt and vanilla in a large shallow bowl / baking dish.

Add sliced bread, turn to coat, then press down gently on bread until you feel it soak up custard mixture. Make sure bread is well soaked.

Heat some of the butter in a large non-stick frying pan over medium heat.

Using your largest spatula, gently transfer the bread from the custard to the pan, letting the excess drip back into the dish.

Cook until golden brown on both sides.

Transfer pieces of French toast to a metal cooling rack sitting on top of a baking tray and keep warm in the oven while you cook the remaining slices.

Serve French toast as two stacks topped generously with toasted almonds and berries.

Drizzle with plenty of maple syrup and serve with a glass of chilled FAT bastard Rosé.

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