Tasty French toast, in bite-sized form.
I dread to think just how many times I have made French toast, it’s probably beyond normal, and I’m ok with that. I do change up the sauce for these – you can just use a chocolate hazelnut spread or even a berry compote instead of the speculoos if you want to take your French toast to a whole new level.
Serves: 4
Ingredients
- 1 good sourdough loaf or bread of your choice
- 2 eggs, beaten
- 200ml milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon low-calorie oil spray
- 1 tbsp caster sugar
- 2 tbsp smooth speculoos spread (I use Biscoff)
METHOD
- Cut up the sourdough or bread of choice into chunks – you can get rid of the crust if you prefer it softer.
- Combine the eggs, milk, vanilla and cinnamon. Dip the bread chunks into the mixture to lightly coat, shake off the excess, then spray really well with the low-calorie oil and air-fry at 190°C for 6–7 minutes.
- Once cooked, sprinkle with the sugar.
- Melt the Biscoff spread in a microwaveable bowl inthe microwave for 50–60 seconds, then drizzle over the toast bites.
The delicious pasta recipe from Nathan Anthony that's gone viral around the world.
Prepare your ingredients, and let the slow cooker do the rest!
Everyone loves tacos, but they aren’t the most natural weight-loss food. By pairing white fish with a juicy mango salsa, this recipe gives us the best of both worlds – it’s filling and tastes superb!
These muffins are edible poetry. The earthy elegance of matcha meets the sweet tang of raspberries and the creamy allure of white chocolate in a muffin that’s as sophisticated as a first date at a five-star teahouse.
Here we’re jazzing up a handy grain packet, meaning you get big flavour, fast.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
What better way to welcome the weekend than with the smell and sound of frying herb-loaded ijeh?
These festive pavlovas are dipped in white chocolate and topped with toasted hazelnuts, cream and berry sauce to make an impressive dessert.
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.