Berry French Toast

Method

1. Berry Cheesecake Cream

   To make the berry cheesecake cream, beat the cream cheese, icing sugar, cream and vanilla with an electric mixer until smooth and soft peaks form when the beater is lifted. Fold the mashed strawberries into the cream cheese mixture. Refrigerate until required.

2. Preparation

   Combine all of the berries and 2 tablespoons of the sugar in a bowl. Set aside, stirring occasionally until the juices start to run. Whisk the eggs, remaining 2 tablespoons of sugar, spices and a pinch of salt together in a large bowl until well combined. Whisk in the milk. Preheat the oven to 100°C (80°C fan-forced). Place a wire rack on a tray and place it in the oven.

3. Cooking

   Melt a little butter in a large non-stick frying pan over medium heat until bubbling. Working in batches of 2-3 slices (depending on the pan size), turn the brioche or bread in the egg mixture briefly, until it soaks into both sides. Gently shake of excess egg mixture and place in hot pan. Cook for 2-3 minutes or until lightly browned, flip over and cook for a further 2-3 minutes or until browned and cooked through. Transfer to the rack in the oven, in a single layer, to keep warm while you make the rest of the French toast.

4. Serving

   Layer the warm French toast with strawberry cheesecake cream, the berries and their juices. Sprinkle with nuts and serve immediately. TIP: The cheesecake cream can be made the day ahead. Store covered, in the fridge for up to 2 days.