I hope you are all enjoying this lazy Good Friday Day off.
I have no plans. And for me, that’s extremely rare. Usually it’s a string of cafe-dates, catch ups and general running around (picking up groceries, the odd run, getting bits for the week ahead). But, I’m liking these ‘no-plans weekend’. Last weekend was my first in a long while. Round eye had shingles, so was house bound. I kept an arms distance away from him. He just roamed around the house, back and forth. Watching TV shows on the laptop, occasionally getting up for some food, before laying down for a sleep. After lots of rest (and no stress), he’s back on the mend.
Meanwhile, I meandered around the house. Doing ‘small things’ that have been lingering. I fixed that broken zip that has been waiting to be fixed. I put clothes away, that were piled high bedside. Granted, they did get shoved into the tall boy – but they’re off the ground – problem fixed. I finally got to shoot my easter recipes that I had in my head for months on Sunday. It was cloudy and the light was perfect.
Lucky for you guys, I felt inspired by this french toast and adapted it as another easter recipe – alongside my donut-loving no bake bunnies. It’s perfect for the whole family. Doesn’t involve any chocolate, or raisins (my arch-nemissis). These babies, are crunchy on the outside, soft on the inside. When smothered in a bit of honey (or in my case rice malt syrup, that’s all I had in the cupboard) goes down an absolute treat.
Guys, enjoy the break. Put your feet up.
I’m going to potter around and ‘do stuff’. In an unplanned relaxed kinda manner.
Hot Cross Coconut Panko Crumbed French Toast
FOR THE FRENCH TOAST
200ml Thickened Cream
2 tablespoons of sugar (or 1 tablespoon of Stevia)
1 teaspoon of all spice
1 teaspoon of cinnamon
1 loaf of brioche, cut into 12 mini squares (or big ones)
FOR THE PANKO & COCONUT CRUMB
Equal parts panko crumbs and desiccated coconut
FOR THE HOT CROSSES
250g tub mascapone cream, at room temperature
2 tablespoons of icing sugar
YOU’LL ALSO NEED
1 x plastic Piping bag
butter for frying
Honey for drizzling (maple syrup or rice malt syrup will work as well)
LET’S GET COOKING
Mix your panko and coconut crumb together and place onto a large plate. Mix together all the ingredients for the french toast batter in a large bowl with a whisk until smooth.
Set up your french toast station – brioche, french toast batter, panko and coconut crumb mix, then another plate. Now you’re ready to roll. Dunk the brioche into the batter on both sides, then coat with the panko and coconut crumb all round. Once coated, place onto the last plate, ready for frying. Repeat for remaining brioche.
Whip together your mascapone cream and icing sugar in a bowl until smooth. Transfer mixture into a plastic piping bag and set aside.
In a non-stick frypan, heat a knob of butter. Once bubbling, place in your crumbed french toast. Fry until golden each side, you may need to add additional knobs of butter. Drain on paper towel for a few minutes. Repeat for remaining battered french toast. Just before serving, pipe a cross on each french toast and plate up.
Serves 4. Serve with honey and eat immediately.