The ideal way to incorporate some of your 5 a day. Tangy fruit flavours blend perfectly with the low fat, high protein goodness of Graham’s Quark.
We were introduced to the concept of French toast with ice cream by Three Sisters Bake Killearn’s head chef, Pete, who is a MASSIVE Elvis fan. A decadent creation similar to this was reportedly one of Elvis’s favourite brunch snacks!
In a deep bowl, combine the eggs, cream and cinnamon by beating with a fork.
Arrange the bacon on a baking tray, without it overlapping, and place in the oven to cook for 10-15 minutes. We like it quite crispy so would give it 15 to crisp up!
Put the oil and butter in a large frying pan and heat on medium to high, till the butter begins to froth but not brown.
Dip two slices of bread in to the egg mix one by one to coat well. Let any excess mix run off the bread, holding it over the bowl, before putting the slices face down in the hot pan. Give the bread 3 minutes to brown, before turning both slices. Remove them from the pan, put on a baking tray in the oven to stay warm, and repeat with the other two slices.
Remove the bacon and French toast from the oven. On each plate, serve up a slice of French toast, two slices of bacon, top with a scoop of Salted Caramel ice cream and a drizzle of maple syrup!
4 slices white loaf (we used a simple bloomer)
100ml Graham’s Dairy double cream
Tsp rapeseed oil
15g Graham’s Dairy unsalted butter
8 rashers smoked back bacon
Tub Graham’s Dairy Salted Caramel ice cream
Drizzle of maple syrup