Our Sunday-Morning-Breakfasts have slipped somewhat lately - once upon a time (pre-kids!) Sunday Breakfast was a leisurely affair with pots of tea, hearty food and newspapers spread across the table. The kids arrived and lounging about went by the wayside. Now the kids are that little bit bigger and don't need to be fed immediately upon opening their eyes we're starting to re-acquaint ourselves with a Sunday morning lie-in and then a yummy, unhurried, family breakfast.
Yesterday was sunny and, if you stood in a totally unshaded spot, almost pleasant. We had lots to do around the house and flipped through the recipe books for something tasty to start the day. Hubby did most of the prep and cooking for this one and it was delicious! The maple syrup topped it off beautifully but 8 slices of bread was too much for the egg mix.
French Toast with Crispy Prosciutto
Marie Claire, Breakfast by Jodiy Vassallo
3 tablespoons pouring, (whipping) cream
3 tablespoons caster (superfine) sugar
pinch of cinnamon
8 slices thick bread, cut in half diagonally
1 tablespoon olive oil
12 slices prosciutto
maple syrup, to serve (optional)
Combine the cream, eggs, sugar and cinnamon in a wide, shallow bowl and mix together. Soak the bread in the egg mixture, one slice at a time, shaking off any excess.
Melt half the butter in a frying pan, add 3-4 slices of bread in a single layer and cook until golden brown on both sides. Cook the remaining bread in batches, adding more butter as needed, and keeping the cooked slices warm in the oven.
Heat the olive oil in a frying pan, add the prosciutto and fry until crisp. Remove and drain on paper towels. Place the prosciutto on top of the French toast and serve. Drizzle with maple syrup, if using.