Some recommended items from our kitchen to make this dish…
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
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Chocolate Bounty French Toast
- 2 slices wholemeal bread from a 400g loaf – HexB or 6 syns
- 2 teaspoons Sweet Freedom coconut chocolate shot – 1 syn
- 1 egg
- 25ml whole milk – part HexA or 1 syn
- 1 teaspoon coconut flavouring
- 1 teaspoon sweetener
- ½ tablespoon desiccated coconut – 2.5 syns
- In a bowl whisk the egg, milk, sweetener and coconut extract until well mixed.
- Dip the bread in the egg mixture and fry one side in a frying pan spritzed with a little frylight to prevent sticking (I use the coconut one)
- Once one side is done flip one slice over and spread the chocolate over and flip the other slice of bread on top. Fry the other sides until golden and cooked.
- If you make a little shape in the centre like I have in the photo you will need to fry the top slice on its own first on both sides and then add to the top when you cook the second side of the first slice to prevent the chocolate leaking into the pan.
- Once cooked take out the pan and sprinkle the desiccated coconut over the top.
- Serve with coconut flavoured quark and speedy fruit. Alternatively enjoy with a scoop of ice cream for an indulgent pudding.