NKD Living Strawberry Buttercream French Toast

This Strawberry Buttercream French Toast by @peachypallate is seriously delicious & looks super impressive, don’t you agree? The good news is that it only takes 10 minutes to prep & 10 minutes to cook… soak bread, fry bread, top bread, and then if you’re feeling a little fancy whip up some buttery sweet cream to go on top… VIOLA !

INGREDIENTS (Serves 2):
For the Roast Strawberries:
💚 1 cup sliced strawberries
💚 1 tbsp powdered NKD Living Erythritol 
For the Strawberry Buttercream:
💚 1 tbsp butter, room temperature
💚 4 tbsp natural plain Greek yogurt
💚 2 tbsp strawberries juice, from thawed frozen strawberries
For the French Toast:
💚 2 large or 4 smaller pieces of medium thick slices of bread of choice; I used seeded spelt sourdough
💚 2 large eggs 
💚 125ml milk of choice
💚 1 tbsp powdered NKD Living Erythritol
💚 1 tsp vanilla extract
💚 1 tbsp coconut oil, for cooking

Directions

  1. Preheat your oven to 180C (350F). Place strawberries on a baking paper lined tray. Sprinkle over erythritol and toss to coat. Roast in the oven for 15 minutes. If you put them in just before you start making your French toast everything will be ready at the same time, but they’re also delicious chilled when made in advance and stored in the fridge.
  2. Beat the buttercream ingredients together until smooth using an electric beater and set to one side.
  3. Whisk together eggs, milk, erythritol, milk and vanilla extract.
  4. Place into a shallow but wide bowl or dish that will accommodate the bread. Leave the bread to soak for 10 minutes, flipping over at least once.
  5. Heat your oil in the pan; use half if cooking 2 slices at a time!
  6. Fry bread in the hot pan for 3 -4 minutes each side.
  7. Serve topped with buttercream, roast strawberries, a little extra Greek yogurt to cut through the sweetness and some fresh mint for a pop of extra freshness. I also sprinkled on some homemade granola for a final crunch. Love me some texture!

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