From our book, Make Give Sell ( Callie Maritz&Mari-Louis Guy)- Photography by Melody Deas
French toast, or pain perdu, remains one of our versatile favourites. You can serve it plain with fruit and syrup, stuff it, make if with leftover bread, and serve it sweet or savoury. Here it is served as a fantastic canapé.
¾ cup (190 ml) fresh cream/milk
salt and white pepper
30 g butter
2 Tbsp (30 ml) vegetable oil
8–10 slices bread
Lightly beat the cream, eggs and seasoning together. Heat half the butter and oil in a heavy-bottomed frying pan. Soak half the bread in the egg mixture for a few seconds, and then fry on all sides. Remove, add the rest of the butter and oil repeat the process with the remaining bread.
Dust with icing sugar and top with a fresh berry compote or serve topped with tomato and ginger relish.
To make tomato and ginger relish:
vegetable oil for frying
1 onion, sliced
1 small knob (3 cm) fresh root ginger, peeled and chopped
1 small fresh red chilli, chopped, seeds in
3 cloves garlic, minced
1 Tbsp (15 ml) brown sugar
1 punnet (250 g) small cocktail tomatoes, halved
1 Tbsp (15 ml) chilli sauce
juice of 1 lemon
salt and pepper
chopped fresh coriander leaves
Heat a little oil in a heavy-bottomed frying pan. Fry the onion, ginger, chilli and garlic until the onion is soft and translucent. Add the sugar and stir until dissolved. Add the tomatoes. Add the chilli sauce and simmer over moderate heat until the liquid has evaporated and the flavours have intensified, about 15 minutes. Cool to room temperature and add the lemon juice. Season to taste.
Spoon into sterilized jars, refrigerate and eat within four days. Add the fresh coriander just before serving.