Far North Queensland French toast

Showcasing some of Far North Queensland's finest for breakfast, Khanh makes French toast using local lychees, Davidson plum and lemon balm.

• serves

  1

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Episode 10

episode • Khanh Ong's Wild Food • 

documentary • 

42m

PG

episode • Khanh Ong's Wild Food • 

documentary • 

42m

PG

Ingredients

• 2 eggs
• ½ cup of milk
• 1 tsp vanilla bean paste
• ½ tsp cinnamon powder
• 2 slices day old brioche
• 1 tbsp butter
• 1 cup lychee
• 1 tsp Davidson plum pearls
• 2 tsp maple syrup
• Lemon balm leaves, to garnish

Instructions

1. In a large mixing bowl combine eggs, milk, vanilla bean paste, cinnamon powder and a pinch of salt.
2. Drench the brioche in the mixture.
3. Place a large frypan on medium heat, add butter and cook until melted, turn the head down to medium-low and palace the brioche into the pan. Cook for 3-5 minutes until caramelised. Flip the brioche and cook for further 3-4 minutes.
4. Serve topped with sliced lychees, davidson plum pearls, maple syrup and lemon balm.

Take a tour of regional Australia's best regional offerings with Khanh Ong's Wild Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 10

episode • Khanh Ong's Wild Food • 

documentary • 

42m

PG

episode • Khanh Ong's Wild Food • 

documentary • 

42m

PG