A lazy brunch on Saturday mornings. Is there anything better? Despite this being one of my favourite brunch dishes, I haven’t put up this recipe on my blog over the last year as French Toast is one of those things everyone knows how to make, and no-one needs a recipe for. However, the other side of me feels that I love eating this so much when making brunch for people, that it should be up on my blog! So up it goes along with all my other favourite breakfast dishes.

I made this recently for my parents when home in Cork. I usually add nutmeg or cinnamon to the egg mix, but decided to try the ginger for a change and was pleased to find out that ginger and raspberries go quite nicely together! If you don’t like spices, you can leave them out completely, or maybe add a little vanilla. No French toast is complete without a sauce so I decided to top mine with my favourite Glenisk Greek Yoghurt and a raspberry coulis (that is just a posh way of saying mashed raspberries right?!)

Ingredients (Serves 2)

2-3 thick slices of bread (don’t use sliced pan…)

3 eggs

Milk

1/2 tsp ginger

Pinch freshly grated nutmeg

Greek Yoghurt

1 cup raspberries

1/2 orange, freshly squeezed

1 banana chopped

1 handful flaked almonds

1. Slice the bread thickly. Beat together the eggs, a dash of milk and the ginger and nutmeg.

2. Dip the bread in the egg mix and place on a hot pan that you have melted a little knob of butter in. Flip when golden underneath, and when golden on both sides, pop onto a plate and place in a warm oven while you fry the rest of the french toast.

3. Mash half of the raspberries and stir in the juice of half a freshly squeezed orange until it’s fully mixed in.

4. Serve the french toast with a large dollop of Greek yoghurt, the raspberry coulis and garnish with the remaining raspberries, some chopped banana and flaked almonds.