Every now and then you just have to spoil yourself and those around you. Congratulate yourself on getting through a tough week or time, finishing a task or just getting through the day without losing your erm.. mind. I felt like this last weekend - we've had a bit of a big week and got some of the Brasserie Bread Sour Cherry Loaf which is a family favourite. We also did a free baking class there a few years ago now, so it makes it a bit extra special to us.
If you are in Melbourne or Sydney you can order this online to pick up at a local stockist. If you don't have access it's OK, just use a raisin bread or cinnamon toast.
This recipe is simple and goes a long way, and feels like you've really spoilt yourself. Serve it for breakfast or for dessert with a dollop of icecream.
8 slices of sour cherry loaf or thick cut raisin or cinnamon bread.
1 tablespoon vanilla extract
1/3 cup caster sugar
zest of 1 lemon
2/3 cup cream
2 tb butter
1 tb olive oil
Slice your bread into 1.5 cm thick slices.
In a jug, add your eggs, sugar and vanilla extract and grate your zest into it.
Add your cream.
You should have about 2 cups of mixture. Give it a good whisk to combine.
Pour it into a deep tray or jelly roll pan and lay your bread in it to soak for about 5 minutes before turning ove.
Heat up your pan with 1/2 your butter and olive oil and wait for it to get hot. Turn it down slightly so it's sizzling but not furiously.
Place the bread in the frypan and turn it over at about the 2 minute mark, just use your judgement.
Then serve! This does not need syrup or sauce, as I said, a bit of icecream if you want to have it as dessert - if you want to fancy it up a bit you could dust with some icing sugar.
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