French Toast Topped with Lemken Strawberries

French Toast Topped with Lemken Strawberries, served with whipped cream
  • 4 servings
  • 20 mins to prepare
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  • 4 thick slices of a white unsliced loaf
  • 2 large eggs
  • 150ml Booths Fresh milk
  • 1/2tsp vanilla extract
  • Icing sugar
  • Booths Farmhouse Butter for frying
  • For the strawberries
  • 250g strawberries, sliced in half
  • 1/2tbsp icing sugar
  • 1tsp balsamic vinegar
  • Fresh basil to garnish
  • Whipped cream


Place the strawberries in a bowl, sprinkle over the icing sugar and balsamic vinegar and leave to one side.

Beat the eggs, milk and vanilla together and soak the bread in the mix for 5 minutes turning every so often. Take the bread out of the egg mix and generously dust one side with icing sugar.

Melt a knob of butter in (ideally) a non-stick pan and fry the toast sugar side down until golden. Dust the top with more icing sugar flip over and fry until golden.

Serve straight away with the strawberries, top with whipped cream and finish with a scattering of basil leaves.