Good morning
This one-dish breakfast makes light work of feeding a crowd. Make ahead so you can relax on Christmas morning too B L AC K B E RRY F RE N C H T OA S T W I T H L E M O N C U RD YO G U R T Get ahead Make the dish the day before, up to the end of step 2, then cover and chill overnight. Serves 8 Takes 1 hr 10 mins plus 2 hrs chilling Cost per serve 68p butter, for greasing 6 eggs 240ml milk 120ml Elmlea double light 1 tsp cinnamon 1 tsp vanilla extract ½ x 454g jar blackcurrant jam 400g Tesco Finest brioche loaf, sliced into 16 slices
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100g frozen blackberries 1 tbsp demerara sugar maple syrup and icing sugar, to serve (optional) For the lemon curd yogurt 2 tbsp lemon curd ½ x 500g pot 0% fat Greek-style yogurt, stirred well 1 lemon, zested
1 Grease a 19 x 25cm oval baking dish with butter. In a large bowl, whisk the eggs, milk, Elmlea, cinnamon, vanilla and a pinch of salt until well combined. 2 Spread jam on 1 side of each brioche slice, then press 2 jam sides together to make 8 sandwiches. Dip a sandwich in the egg mixture on both sides, then put in the baking dish. Repeat with the remaining sandwiches and
arrange in the baking dish, layering in rows so the slices slightly overlap. Pour over any remaining egg mixture, then cover and chill for 2 hrs, or overnight. 3 Preheat the oven to gas 6, 200°C, fan 180°C. Scatter the blackberries and sugar over the top. Cover the dish with foil and bake for 20 mins. Uncover, then bake for 25-30 mins until golden. 4 Mix the lemon curd into the yogurt with the lemon zest. Serve the French toast with the yogurt on the side, and finish with a drizzle of maple syrup and a dusting of icing sugar, if you like. Each serving contains Energy
1777kJ 422kcal 21%
Fat
Saturates
Sugars
Salt
18g 10g 33g 0.9g 25% 51% 37% 15%
of the reference intake. See page 8. Carbohydrate 54g Protein 13g Fibre 1g
RECIPE CAROLINE MORRISH PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN
SPECIAL BREAKFAST
