Ingredients Checklist
- 2 slices of sourdough bread
- 1 egg
- ⅓ cup milk
- ½ tsp vanilla paste
- ½ tbsp butter
CHIA COMPOTE
- 1 punnet blueberries
- 1 tbsp caster sugar
- 1 tsp chia seeds
LEMON MASCARPONE
- 80g mascarpone
- 1 tsp icing mixture
- Zest from 1 lemon
Instructions
- For compote, place blueberries (reserving a few for garnish), sugar, chia and ¼ cup water in a small saucepan. Simmer for five minutes. Place into a container and refrigerate to chill.
- For lemon mascarpone, whisk mascarpone, sugar and half of the zest in a small bowl until thick.
- Whisk egg, milk and vanilla in a shallow bowl. Melt butter in a small frypan over low heat. Dip both sides of the bread in the egg mix and fry until golden on both sides.
- Serve French toast with a generous dollop of mascarpone. Top with compote and garnish with fresh blueberries and remaining lemon zest. Serve with extra compote on the side.
