Donna Hay’s oven baked French toast
Exciting times – I’m off to dinner with the Australian foodie phenomenon that is Donna Hay tonight to celebrate the launch of her new book Fresh and Light. Its arrival is perfectly timed for spring as the mood is all about combining the freshest ingredients, the lightest flavours and eating well. I love this recipe for a healthier version of French toast, great for a relaxed weekend breakfast or brunch.
4 thick slices wholegrain bread
2 free range eggs
250ml skimmed milk
1 teaspoon vanilla extract
2 tablespoons honey, plus extra for drizzling
½ teaspoon ground cinnamon
fresh or poached fruit and thick plain yoghurt, to serve
Preheat oven to 200°C (400°F). Place the bread in a large baking dish lined with non-stick baking paper. Place the egg, milk, vanilla, honey and cinnamon in a bowl and whisk to combine. Pour the egg mixture over the bread. Allow to stand for 20 minutes or until most of the egg mixture has been absorbed. Bake for 25 minutes or until the bread is golden. Serve with fruit and yoghurt and drizzle with extra honey.
Donna Hay’s Oven-baked French Toast recipe is taken from Fresh and Light by Donna Hay (Hardie Grant, £18.99) Photograph by William Meppem
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