This week I have been thinking about what I would like to do for my final folio of work and it occurred to me that I have a home full of cook books and magazines, yet I hardly really refer to them when I cook. I love books and to be honest I buy cookbooks because I love the photography and the narrative that comes along with the cooking. I have decided to create a cook book to present as my final folio as it makes sense to combine my love of books and photographing food. To mark the beginning of what will be a busy next few months, I decided to cook something from one of my favourite cooks, Bill Granger. I love his fresh and practical approach to cooking and he has a no fuss way of explaining his recipes while also allowing you to see how these recipes fit into his everyday life. Today the kids requested French Toast for breakfast, so rather than scroll through my favourite food blogs for a recipe I actually picked up one of my cookbooks and went with the recipe (well, kind of). This one is Bill’s Baked French toast with raspberries; I love how he says what I was thinking as I was reading the recipe, that it’s pretty much a bread and butter pudding!! We didn’t have raspberries so I used a handful of sultanas- and low and behold, when searching the fridge for some cream after it was baked, I come across a punnet of raspberries. So I used the raspberries as a fresh garnish instead. We also used a grainy bread as that’s all that we had and it whilst it was filling and delicious I was fantasising about how much more delicious it would be if it were day-old-white-bread instead!
The recipe is available in Bill’s Basics and I mixed all of the wet ingredients in a bowl, topped the base of the dish with some maple syrup, layered two slices of bread into a small falcon dish and sprinkled the sultanas over and in between the layers of bread before pouring over the mixture. I sprinkled some sugar over the dish before popping into a preheated oven of 180 degrees for about 25 minutes, or until golden on top and spongey to push down. The above ingredients will serve you two people or one very hungry person.
Top with fresh cream, raspberries and a sprinkling of more sugar. Great with a cup of strong tea.