French Toast & Ice-Cream
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French Toast & Ice-Cream
Recipe by Louis Tikaram
Serves – 4
Prep Time – 10 mins
Cook Time – 10 mins
Ingredients
2 large eggs
⅔ cup Norco full cream milk
1 teaspoon sugar
Coles sea salt
½ teaspoon vanilla extract
Pinch of cinnamon
6 slices thick white bread
2 tablespoons Norco unsalted butter
Norco Cape Byron Ultimate Vanilla ice cream
Berries
Coles maple syrup
Powdered sugar, to garnish
Method
Whisk together the eggs, Norco full cream milk, sugar, vanilla extract, cinnamon, and salt in a medium bowl until the mixture is fluffy and light in colour.
Melt 1 tablespoon of Norco unsalted butter in a large non-stick pan over medium-high heat. Working with one bread slice at a time, soak the bread in the egg mixture for 3–4 seconds per side. Avoid soaking the slices for too long, as they will become soggy and fall apart.
Once the butter is melted and bubbling, add 2 soaked bread slices to the hot pan and cook until golden brown, about 2 minutes per side.
Flip each slice and cook until golden brown on the other side, about 2 minutes. Repeat with the remaining butter and egg-soaked bread.
Serve immediately, topping the French toast with Norco Cape Byron Ultimate Vanilla ice cream, fresh berries, maple syrup, and a dusting of powdered sugar.
