French toast with strawberry compote

Ingredients

• 250g hulled and halved strawberries
• 2 tablespoons icing sugar
• 1 teaspoon balsamic vinegar
• 4 eggs
• 1/2 cup cream
• 2 teaspoons vanilla extract
• 1 loaf unsliced white bread
• oil spray

Method

1. Preheat oven to 150°C. Combine strawberries, 1 tablespoon sifted icing sugar and balsamic vinegar in a saucepan over medium-low heat and cook, stirring occasionally, for 8-10 minutes or until pulpy. Cover and set aside.
2. Place eggs, cream, 1 tablespoon icing sugar and vanilla extract in a large bowl and whisk until combined. Cut white bread into 8 thick slices.
3. Heat a non-stick frying pan over medium-low heat and spray pan with oil spray. Dip 1 slice of the bread into the egg mixture to evenly coat. Drain off excess egg then place the bread in the pan. Cook for 2-3 minutes on each side or until golden and crisp. Transfer to a tray lined with non-stick baking paper and place in the oven to keep warm.
4. Repeat with the remaining slices of bread, lightly greasing the pan between batches. Serve the French toast with a spoonful of the strawberry compote.

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