Perfect for lazy weekends and breakfasts in bed, this is a healthier take on traditional French toast, made with creamy hazelnut milk and filling rye bread.
- 50ml of hazelnut milk
- 1 egg
- ½ teaspoon of ground cinnamon
- ½ teaspoon of mixed spice
- Hazelnut (or other) oil, for frying
- 2–4 slices of rye, wholegrain or sourdough bread
For the salted caramel sauce
- 75g of soft brown sugar
- 25g of butter
- 3 tbsp of hazelnut butter
- 50ml of double cream
- A pinch of sea salt flakes
- A handful of fresh strawberries, sliced
- 25g of toasted hazelnuts, chopped
- 75g of hazelnut or Greek yogurt
1. Begin by making the salted caramel sauce. Heat all the ingredients together in a pan, stirring until the butters have melted and the sugar has dissolved. Set aside until needed.
2. In a bowl, whisk together the hazelnut milk, egg and spices, then soak both sides of the bread until well coated and moist. Heat a little hazelnut (or other) oil in a large non-stick pan and fry the slices of bread for about three to four minutes, or until golden, on each side.
3. To serve, divide the slices of French toast between two plates and drizzle the salted caramel sauce over the top. Finish with a scattering of sliced strawberries and chopped hazelnuts and serve with the hazelnut or Greek yogurt.
Recipe courtesy of The Goodness of Nuts and Seeds by Natalie Seldon, photography by Faith Mason (Kyle Books, £6.49)