French Toast with Whole Wheat Bread and Fresh Raspberries

Ingredients

• Whole wheat bread 2 slices
• Eggs 2 large
• Milk 1/4 cup
• Fresh raspberries 1/2 cup
• Maple syrup 1 tbsp

Method

1. Prepare the egg mixture. In a shallow bowl, crack the 2 large eggs. Add 1/4 cup of milk. Whisk together thoroughly until the mixture is smooth and slightly frothy. This will be your soaking liquid for the bread.
   Tip: Use a fork or small whisk to beat the eggs and milk well for an even coating.
2. Soak the bread slices. Take the 2 slices of whole wheat bread and dip each slice into the egg and milk mixture. Let each slice soak for about 20 seconds per side, allowing the bread to absorb the liquid but not become too soggy.
   Tip: Hold the bread gently to avoid tearing; slightly stale bread soaks better without falling apart.
3. Heat the pan. Place a non-stick skillet or frying pan over medium heat. Add a small amount of butter or oil if desired to prevent sticking. Allow the pan to heat up for about 2 minutes until warm but not smoking.
   Tip: Test the pan’s heat by flicking a drop of water; it should sizzle gently.
4. Cook the French toast. Place the soaked bread slices onto the heated pan. Cook each side for about 2-3 minutes until golden brown and slightly crispy. Use a spatula to carefully flip the slices halfway through cooking.
   Tip: Adjust heat if browning too fast; medium heat ensures the inside cooks without burning the outside.
5. Plate and add toppings. Transfer the cooked French toast to serving plates. Top each serving with 1/4 cup of fresh raspberries. Drizzle 1/2 tablespoon of maple syrup over each portion evenly.
   Tip: Add raspberries just before serving to keep them fresh and vibrant.

Pro tips

• Use slightly stale whole wheat bread for better soaking without falling apart.
• Whisk eggs and milk thoroughly to create a smooth custard base for the toast.