French Toast

With the hens laying so many eggs using eggs for breakfast is a must. and a very easy simple recipe is French Toast.
Put 1/3rd cup of milk in a breakfast bowl, whisk in one large egg and a few grains of salt.
Take a slice of stale bread, fruit loaf or bread crusts and dip them in the egg and milk mix.
Drop a tiny dolop of butter into a small frypan and allow to melt, at which time skewer the slice of bread on a fork, dip both sides into mix and put on frypan to cook. Once its nicely browned on one side flip it over and brown on the other side. Remove off pan and place on plate. If you make extra then you can have some for morning or afternoon tea with your coffee or tea.

Pudding recipe

• 1 large brioche loaf, thinly sliced or fruit loaf


• 180g unsalted butter, softened


• 350g good-quality dark chocolate, chopped


• 10 eggs


• 1/2 cup sugar


• 100ml strong espresso coffee


• 1 tsp vanilla extract


• 700ml cream


• 200ml full-cream milk


• Icing sugar, to dust


• Warm chocolate sauce, to serve

Method

1.      Spread the bread slices with 150g of butter. Alternate layers of brioche with 200g of the chocolate in a greased 25cm round spring-form pan.

2.      Whisk together the eggs, sugar, coffee, vanilla, 600ml of cream and the milk in a bowl until combined. Strain through a sieve over the brioche and chocolate and set aside for 1 hour to allow the liquid to be absorbed.

3.      Preheat the oven to 150°C.

4.      Place cake pan on a flat baking tray and bake for 1 1/4 hours until cooked through. Set aside to cool.

5.      To make the chocolate sauce, place the remaining butter, chocolate and cream in a bowl over a saucepan of gently simmering water until butter and chocolate have melted, then stir gently to combine.

6.      Remove collar from cake pan, dust cake with icing sugar and serve with the chocolate sauce.