MaBhanzi, Autumn Spiced French Toast
Breakfast or Pudding?
Breakfast or Pudding? This decadent French toast made with Zimbabwean Golden Buns is the perfect morning treat. I believe food should be simple and not try to be anything other than what it is. I am not a fan of overworked recipes. This dish is a perfect example of humble ingredients lovingly combined creating a classic breakfast dish. This recipe is one bun per serving, adjust accordingly.
I use my homemade blue milk, a coconut cashew plant-based blend. Use whichever milk you desire. The vanilla is optional as there is already vanilla in the golden bun but for extra fragrant French toast with that heavenly aroma, I recommend it. I also recommend a touch of sea salt for balance. This is my go-to recipe when I am craving something sweet in the mornings (Ladies you know the mornings! ).
Ingredients
1 large Zimbabwean Golden Bun (link for recipe)
2 large eggs
1 tsp cinnamon
½ tsp salt
80 ml milk
¼ tsp vanilla (optional)
3 tbsp rapeseed oil
1 tbsp butter
Sea salt
Serving suggestions
Maple syrup
Coconut yoghurt
Frozen raspberries
Frozen blueberries
Method
Whisk together the eggs, milk, sea salt, vanilla, and cinnamon.
Slice the large bun into 3 even slices and place them in a single layer in a shallow dish.
Pour over the egg mixture and allow to soak for 2-3 mins, then carefully turn over and soak the other side.
Heat the rapeseed oil and butter in a non-stick frying pan over medium heat until foaming.
Carefully lift the slices of the soaked bun slices out of the dish and add to the frying pan.
Fry for 3 mins on each side or until golden and crisp. The slices should small enough to cook all three at once if you are using a medium or large-sized pan. If using a smaller pan, place the cooked bun slices on a cooling rack in a warm oven(100°C) and repeat the process till all slices are cooked.
Serve with coconut yoghurt, maple syrup, frozen raspberries and blueberries. You can substitute any of the recommended for toppings of your choice.