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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Mince Pie Ciabatta French Toast
- 1 Schar gluten free white ciabatta – HexB or 5 syns
- 1 egg
- 25ml whole milk – part HexA or 1 syn
- 1 teaspoon almond extract
- 1 teaspoon sweetener
- 1 teaspoon cinnamon
- 1 tablespoon sweet mincemeat – 2 syns (syns vary so check your own brands)
- In a bowl whisk the egg, milk, sweetener, cinnamon and almond extract until well mixed.
- Dip the ciabatta in the egg mixture and fry each side just to seal the egg in. Pop in the toaster to finish off (Make sure you keep an eye it don’t burn, adjust your toasters heat setting if needed) You can just fry it both sides if you wish, but I find toasting it puffs it up and prevents the middle being soggy still.
- Slightly warm the mincemeat with 1 teaspoon cold water so it goes further and spread over the cooked ciabatta.
- Serve alongside some speedy fruit.